Purea di Barbabietola Patata

(Potato and Beet Puree)

Serves 4        

4 medium Yukon Gold potatoes
1 small beet
3 Tbs. Extra Virgin Olive Oil
Salt & Pepper to taste

Peel potatoes and boil in unsalted water until fork tender.

Peel beet and boil separately in unsalted water until very tender.

Press potatoes and beet through a potato ricer or smash with a hand masher.

Add olive oil and salt and pepper.  Whip by hand until very creamy.

Return to stove top to reheat thoroughly.

Distribute evenly on 4 plates and top with either sliced Chicken Medallions with Vegetable Stuffing (see separate recipe) or Stuffed Eggplant (see separate recipes).