- 10KG MEDIUM RAW BEETROOTS - TRIMMED AND PEELED, CUT INTO WEDGES
- 3kG BANANA SHALLOTS - PEELED
- 450ml OLIVE OIL
- 600ml BALSAMIC VINEGAR - MEDIUM QUALITY
- 6 TABLESPOONS CARAWAY SEEDS
- 1/2 CUP BROWN SUGAR
- 1/3 cup SEA SALT & MILLED WHITE PEPPER
- HORSERADISH CREAM
- 1.5 Litres CREME FRAICHE
- 300g GRATED HORSERADISH - FRESH OR JAR
- SALT AND MILLED WHITE PEPPER
- 3 BUNCHES CHIVES - FINELY SLICED ( ADD WHEN ABOUT TO SERVE ONLY)
Beetroot and Horseradish Cream
Ricardo Soares
31st January 2011
Beetroot and Horseradish Cream
PLACE BEETROOT AND SHALLTS INTO A ROASTING PAN, SPRINKLE BALSAMIC VINEGAR,
OLIVE OIL, CRAWAY SEEDS,
Ingredients
Method
PLACE BEETROOT AND SHALLTS INTO A ROASTING PAN, SPRINKLE BALSAMIC VINEGAR,
OLIVE OIL, CRAWAY SEEDS, BROWN SUGAR AND SALT EQUALLY ALL OVER THE BEETROOT
AND SHALLOTS. TOSS WELL TOGETHER. COVER WITH TIN FOIL AND BAKE IN A HOT OVEN
AT 200C/400F FOR AROUND 25-30 MINUTES THEN REMOVE THE FOIL AND FINISH COOKING
UNTIL VEGETABLES BEGIN TO COLOUR AND ARE COOKED THROUGH WHEN TESTED WITH THE
TIP OF A SMALL KNIFE OR SKEWER.
ONLY REMOVE FROM OVEN WHEN VEGETABLES ARE COOKED AND IF THEY BEGIN TO COLOUR
TOO MUCH RECOVER WIYTH TIN FOIL.
BLAST CHILL, PLACE INTO CLEAN CONTAINERS AND COVER. DATE/LABEL AND
REFRIGERATE FOR UP TO 1 WEEK.
TO MAKE THE HORSERADISH CREAM SIMPLY MIX ALL INGREDIENTS EXCEPT THE CHOPPED
CHIVES WELL TOGETHER. SEASON TO TASTE. REFRIGERATE FOR UP TO 1 WEEK.
TO SERVE - MICROWAVE OR REHEAT BEETROOT IN THE OVEN UNTIL HOT.
IF SERVING WITH HORSERADISH CREAM ADD 2 TEASPOONS OF CHIVES PER 2 TABLESPOONS
OF HORSERADISH CREAM PER SERVING AND DRIZZLE OVER BEETROOT OR SERVE
SEPARATELY IN A SAUCE BOAT IF DESIRED.
TIP - THE ROAST BEETROOT CAN BE USED TO MAKE ROAST BEETROOT SOUP SIMPLY BY
DRAINING THE HOT VEGETABLES WITH HOT STOCK TO THE DESIRED CONSISTENCY, CREME
FRAICHE MAY BE ADDED ALONG WITH A LITTLE OF THE ORIGINAL JUICE TO ACHIEVE THE
DESIRED FLAVOUR. SERVE WITH A MINI HOT CREME FRAICHE & HORSERADISH MUFFIN.
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