Beet purée
Creation by Jacob Jan Boerma, De Leest restaurant***, Vaassen, the Netherlands.
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Ingredients
|
250 |
g |
boiled spring beets |
|
1 |
coffee spoon |
sushi vinegar |
|
|
|
lime, zest |
Preparation method
- Finely blend the beets until you have a creamy purée and season to taste with the sushi vinegar and lime.
- Add spices for extra depth.
Serving suggestions
- As a component of a main dish, e.g. with lobster, spring beets, spices and verveine.