Cream of red potato with beetroot, friggitelli and breadcrumbs by Lock-eat

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Cream of red potato with beetroot, friggitelli and breadcrumbs

A tasty vegetarian recipe combining unusual flavours.

The creamed red potatoes are accompanied by red beets and friggitelli, small green peppers with a characteristic bitterish flavour that are particularly popular in southern Italian cuisine. It is a perfect and distinctive receipt to serve as an appetiser or during a buffet, directly in the Lock-eat food jars.

Jars needed: 4 20 cl Lock Eat food jars


4 red potatoes
2 baked beetroots
4 friggitelli (also known as friarielli peppers)
60 g breadcrumbs
oil to taste
fine salt to taste
coarse salt to taste


Peel the potatoes, wash them and cut them into cubes, after blanching them in water and oil.
Mash the potatoes with a fork and place them in the bottom of the Lock-eat food jar (previously sanitised and kept lukewarm to prevent an excessive temperature change).

Then remove the toasted part of the beets and cut them into cubes. Place the beet cubes in the Lock-eat food jar, on top of the potato layer. Sprinkle everything with breadcrumbs, oil and salt; finish the composition with a fry and coarse salt.

Close and arrange the jars in a casserole dish that will hold them comfortably. Wrap them with tea towels to avoid bumps during cooking. Then fill the saucepan with lukewarm water so that it reaches three quarters of the height of the jars. Bring to a boil and from then on cook for about 12 minutes.

After the necessary time has elapsed, remove the water from the pot with a ladle and, with the help of an oven glove, take out the jars. Allow to stand for about 20 minutes before opening and serving the creamed potatoes directly inside the Lock-eat food jar.
The preparation can be stored in the fridge for a few days thanks to the vacuum and the flavours will remain as freshly cooked, ready to be served when needed by reheating the jars.

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