Slow-cooked heirloom beetroot
A classic preparation that makes the beetroot the star of the show and a suitable replacement for meat or fish. This makes this preparation perfect to use in vegan dishes.
Makes 2500g.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
5 |
kg |
forono beetroots |
|
400 |
ml |
olive oil |
|
As needed: |
|
oak woodchips |
Preparation method
- Bake the beetroots for two to three hours on 160ºC until they are completely cooked.
- Remove the skin and dry the beetroots in the pass or in a drying oven until they have reduced 50% in weight and have a liquorice-like structure.
- Then smoke the beetroots for one hour in a smoker pot with oak woodchips.
- Pull vacuum the smoked beetroots with the olive oil and freeze.
- Defrost the beetroots before use.
- Bake or grill the beetroots in a pan or oven with oil or butter.
Serving suggestions
- In a composition with game and bitter flavours such as chicory and cranberries.
- As a replacement for meat or fish in a composition.
- As part of an amuse-bouche or snack.