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- Cuisine: French
- Serves 2
Stage 3: 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 Tour de France website at tdf.sbs.com.au.
Ingredients
2 medium carrots
Salt and freshly ground black pepper
2 tbsp extra virgin olive oil
8 baby beetroots
10 g butter
A selection of herbs and flowers from the garden, e.g. chervil, tarragon, parsley
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 Stage 3: Baby beetroots with burned carrot purée recipe then browse more french recipes, side dish recipes, vegetarian recipes and our most popular fennel and tea-smoked salmon with vanilla recipe.
French Restaurants
Displaying 10 of 361 French Restaurants.
| Restaurant | Suburb | |
| 1. | Perrins Restaurant | Glen Iris |
| 2. | Morning Star Estate | Mt Eliza |
| 3. | Breizoz French Creperies | Williamstown |
| 4. | LA Chaumiere | Darwin |
| 5. | Le Provencal | South Hobart |
| 6. | Lebrina | New Town |
| 7. | Arc of Iris | Margaret River |
| 8. | The Loose Box | Mundaring |
| 9. | Magill Estate Restaurant | Magill |
| 10. | The Pot Food and Wine | Hyde Park |
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