Caramelised beetroot cream
Creams & Purees
Easy
30 min
Ingredients
250 gr Beetroots
0.5 Red onion
20 gr Brown caster sugar
25 gr Butter
10 ml Balsamic vinegar (white)
100 ml Stock (vegetable e.g.)
Preparation
Peel and cook the beetroots. Cut the cooked beetroot into pieces and slice the onion finely.
Fry the onion over high heat in 2 tablespoons of butter. Then add the sugar and allow to caramelize. Then add the beetroot and also caramelise. Deglaze with the balsamic vinegar and add the stock. Allow to reduce completely.
Blend smoothly in a blender, add the Xanthan, blend for another minute and season further if necessary. Transfer into a piping bottle to reheat later
