Beetroot with beetroot-vegetable demiglace, parsnips, Motti Cress velouté and cashew nut-puffed garlic cream, Salt-conscious three-course menu 2024

[Yield: 1 kilogram | 90 grams per person]

• 2 kg beetroot
• 200 g olive oil

Ingredients Motti cress velouté

[Yield: 650 grams | 20 grams per person]

• 250 grams shallot, finely chopped
• 3 grams of thyme
• 1 bay leaf
• 100 grams of fennel, finely chopped
• 20 grams unsalted butter
• 200 grams of white wine
• 20 grams of chardonnay vinegar
• 450 grams of celeriac juice from the juicer
• 300 grams of cream
• 100 grams butter
• 40 grams Motti Cress, Koppert Cress
• Freshly ground black pepper as required
• As required lemon juice

Ingredients beetroot-vegetable demi glace

[Yield: 1000 grams | 15 grams per person]

• 1 litre beetroot juice, Zonnatura
• 600 g vegetable demi-glace, home-made without added salt
• 200 ml cooking cream
• 1 tsp fennel seeds, ground
• Ground pepper as required

Ingredients cashew nut puffed garlic créme

[Yield: 500g | 15g per person]

• 0.5 bulb of garlic
• 300 grams of parsley root
• 90 grams of cashew nuts
• 80 grams of whipped cream
• 25 grams unsalted butter
• 50 ml vegetable stock, home-made without added salt
• Black pepper as required

Other ingredients

• Motti Cress, Koppert Cress
• Morar Shoots, Koppert Cress

Method slowly cooked beetroot

1. Roast the beetroot for 2 to 3 hours at 160C, until fully cooked.
2. Remove the skin and let them dry under the pass or in the drying oven, until they have halved in weight and are drippy in texture.
3. Then smoke them for 1 hour in a smoke pan with oak chips.
4. Vacume the smoked beets with the olive oil and freeze them.
5. Thaw the beets before use.
6. Fry or grill them in the pan or oven with oil or butter, if necessary.

Method Motti cress velouté

1. Sauté the shallot, thyme, bay leaf and fennel with the 20g butter and simmer gently over low heat in a pan.
2. After ten minutes, deglaze with the white wine and white wine vinegar.
3. Reduce to a glace.
4. Then add the celeriac juice and boil down to half.
5. Now add the whipping cream and bring to the boil.
6. Place the butter and Motti Cress in the blender.
7. To this, through a sieve, add the velouté and spin at full speed for 90 seconds.
8. Pass through a fine sieve again.
9. Season with pepper and lemon juice.

Method beetroot-vegetable demi glace

1. Slowly and gradually reduce the beetroot juice to a thick gravy.
2. Add the vegetable demi glace and evaporate to a flavourful gravy.
3. Add the cooking cream and boil in to the right thickness.
4. Season with fennel seeds, salt and pepper.

Method cashew nut-puffed garlic cream

1. Wrap the garlic with aluminium foil and pre-poke for 1 hour in the oven at 160°C.
2. Weigh 50 grams of the puffed garlic.
3. Place the puffed garlic in a vacuum bag along with the parsley root, cashews, salt, whipping cream, butter and vegetable stock.
4. Vacuum completely and steam for 1 hour and 5 minutes at 100°C in the combi steamer.
5. Whirl until smooth and add a little extra water if necessary.
6. Season the cream with pepper.

Total amount of salt: 0.45 grams per person

Link to dish

Recipe: Gastronomixs