beets, horseradish & local chevre

 red beet crouquant with cheesy girl (local chevre)

to achieve the crispy beet crouquant :

– poach peeled beets in port wine, fresh rosemary, peppercorns, sugar & h2o

– puree beets with just enough liquid to make a smooth paste, pass & reserve

– once beet puree has cooled, add egg white powder and incorporate

– apply puree to an inverted sheet-pan lined with a silpat and place in low temp oven (150 or less) until crispy

– keep in dehydrator


About greensandbeans

this blog focuses on the trials & tribulations of the culinary evolution and explorations in the kitchen. it is also an open forum to discuss food ideas, techniques & most of all to expose the "happenings" and discoveries that are occurring in our very own backyard. "feedin my dreams by eatin greens & beans"... cheers, randy rucker
This entry was posted in canapes, formulas, recipes, tenacity, vegetable & herbs. Bookmark the permalink.

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