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Beetroot vegetable demi-glace

Using the cooking cream and fennel seeds the earthiness of the beetroot softens and gives a velvety sauce with notes of bay leaf, liquorice and aniseed. 

Makes 1l. 

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Allergens and dietary requirements

  • Sulphite
  • Cow's milk
  • Lactose
  • Celery
  • Vegetarian

Ingredients

1
l
beetroot juice
600
g
vegetable demi-glace
200
ml
single cream
1
tsp
fennel seeds, ground
as needed
salt and pepper

Scale recipe

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