Beer-Braised Beetroots

Beer-Braised Beetroots

Beer-Braised Beetroots

Beer-Braised Beetroots

SERVES 4

Braised Beetroots
4 Beetroots about 200gr.each unpeeled
2 cups diced white onion
1 cup diced carrot
1 cup diced celery
2 sprigs thyme, plus ½ teaspoon thyme leaves
2gr,Fennel seeds
1 bay leaf
1300gr.Beer plus ¼ cup extra beer
Salt
1 tablespoon canola oil
2 tablespoons tomato paste
1L.Vegetables stock
1 tablespoon butter
Ground black pepper

Wash under running water the Beetroots. In a large glass bowl, combine the Beetroots with the onion, carrot, celery, thyme sprigs, and bay leaf. Pour in the beer, cover, and marinate for 48 hours in the refrigerator. Remove the Beetroots from the marinade and pat dry on paper towels. Strain the marinade,reserving both the liquid and the vegetables. In a medium saucepan, bring the liquid to a
simmer over medium heat, until it comes to a boil. Strain through a chinois. Preheat the oven to 135°C. Season the Beetroots with salt. Heat the oil in a large ovenproof straightsided sauté pan over high heat. Sear the Beetroots on all sides, 1 to 2 minutes per
side, and remove from the pan. Drain any excess oil from the pan, lower the heat
to medium, and add the reserved vegetables. Sweat until tender, about 10
minutes. Add the tomato paste and cook for 3 minutes. Deglaze the pan with the
reserved liquid and reduce by half. Add the stock and bring to a
simmer. Return the Beetroots to the pan, cover, and transfer to the oven. Braise
in the oven until the Beetroots is tender and can be easily pulled apart with a fork, about 2-2½ hours. Remove the pan from the oven and allow to rest, uncovered, for 30
minutes. Gently remove the Beetroots from the braising liquid and set aside. Peel the beets when is warm.Strain the liquid and discard the vegetables. Return the liquid to a saucepan over
medium-high heat until it comes to a simmer. Lower the heat to medium-low and reduce the liquid to
3 cups, skimming frequently. Add the remaining ¼ cup of beer,Feenel seeds and the thyme
leaves and whisk in the butter. Season with ground black pepper to taste

Potato Mousseline

500gr potatoes
Salt
2 smashed garlic cloves
100gr heavy cream
1 tablespoonsbutter
Whole nutmeg
Fleur de sel

Peel potatoes and simmer in salted water to cover until tender, about 15 minutes. While potatoes cook, place cream in a small pot and bring to a simmer over medium heat. Cook until reduced to about 2 cups.
Place butter in small pan and heat until it just begins to brown and it smells nutty. Set aside.
Drain potatoes and run through a food mill or ricer. Pass potatoes through a fine sieve into a bowl. (A splatter screen set over a bowl can work well. Move potatoes through screen with a plastic scraper.) Lightly fold in the cream.
Reheat browned butter if needed. Swirl browned butter and garlic into potatoes. Top with several grinds of nutmeg and a sprinkling of fleur de sel.

Glazed Vegetables

12 baby carrots, trimmed
12 red pearl onions
2 stalks celery
8 baby spring onions
½ cup Vegetables stock
4 tablespoons butter
½ teaspoon salt

Peel each carrot into a smooth cylindrical shape. Peel the pearl onions and the celery stalks. Bring a pot of salted water to a boil and blanch the vegetables until tender, 3 to 4 minutes. Transfer to a bowl of ice water, and, once cool, drain. Cut the celery
stalks at 45-degree angles in 2-inch sections. In a medium sauté pan over medium heat, warm together the carrots, pearl onions, celery, spring onions,stock, butter, and salt. Cover and simmer until the vegetables are very tender and
glazed, 7 to 8 minutes

To Finish

Potato Puree Mousseline
2 Bread Crisps, broken into shards
Parsley leaves
Sauce reserved from making Braised Beetroots

Spoon the potato puree onto 4 plates. Place the Beetroots on top of the puree
and garnish with the glazed vegetables and bread crisps. Top with parsley and
finish with the sauce

spring vegetables chill soup

spring vegetables chill soup

Spring vegetables chill soup