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Baby beetroots with burned carrot purée recipe

Created by Nicolas Poelaert

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Cuisine: French
Serves 2

Wanze – Arenberg-Porte-Du-Hainaut

French chef Gabriel Gaté discusses the gastronomic specialities of Belgium and Northern France. Young talented French chef Nicolas Poelaert native of the region, prepares a modern dish of beetroot. Sommelier Christian Maier talks about the most popular Belgian beer. For more Tour news, visit the SBS Tour de France website .

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Ingredients

2 medium carrots
Salt and freshly ground black pepper
2 tbsp extra virgin olive oil
8 baby beetroots
10g butter
A selection of herbs and flowers from the garden, e.g. chervil, tarragon, parsley

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Preparation

Place the carrots on a grill plate or under the grill to burn the skin off. When the skin is dark, place the carrots in a steamer and cook until tender.

Place the carrots in a blender, season with salt, pepper and the olive oil and blend to a very smooth purée. Expect the purée to be very dark.

Wash the beetroots and trim the leaves and root. Cook beetroots in salted boiling water until tender. Peel and quarter the beetroots.

Heat the butter in a pan and toss the beetroots in the butter.

Spread a little carrot purée on 2 plates – the purée has a smoky flavour. Top with the beetroot pieces and garnish with a selection of herbs and flowers.

If you enjoyed this Baby beetroots with burned carrot purée recipe then browse more French recipes, side dish recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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