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Rehydrated beetroot with blackcurrant

Drying the beetroot and rehydrating it with blackcurrant dashi makes it deeply spiced and fruity in flavour. This is an ideal garnish that you can prepare a plenty in advance and keeps for a long time in dried form. 

Makes 1.5kg. 

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Allergens and dietary requirements

  • Vegan

Ingredients

4
kg
red beetroot
1
l
water
10
g
kombu
500
g
black currant, frozen
as needed
salt

Scale recipe

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