Beet Jus

Gourmet (South Africa) - - CHEF’S PROFILE -

Serves 4

6 beets, juiced

2 spring onions, white parts only,


1/4 cup wa­ter

2 sprigs of thyme

1 lit­tle bay leaf

1T red-wine vine­gar

1/2T lemon juice salt to taste

1. Re­serve 60ml of the beet juice.

2. Boil the left over beet juice, springo­nion juice and wa­ter. 3. Turn heat off, add the thyme and bay leaf. Let steep for 10 min­utes. 4. Strain the beet jus. Let cool. 5. Add the re­served beet juice to the beet jus. 6. Sea­son with the vine­gar, lemon juice and salt.

from TOP Strac­ciatella on Br­uschetta with Beet Jus; oys­ters with Pink-pep­per­corn mignonette; OP­PO­SITE PAGE Chefs Cor­nel mostert and Cyn­thia rivera

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