chef’s NOTES

Food - - Food for thought -

Salt bak­ing re­tains the nat­u­ral prop­er­ties of the beetroot; the re­sult is moist and the flavour height­ened. The beetroot is also per­fectly sea­soned be­cause the salt per­me­ates it while cook­ing. Cele­riac and swede are also per­fect for this tech­nique.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.