HEIRLOOM CRUDITIÉS
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Claire Van Vuuren
Mitchell Grady
- Sub Category Name
Food
Main Courses
- Recipe Source Name
Real High Tea 2014/15 Volume 2
Ingredients
Heirloom Carrots- 3 heirloom carrots in different colours, blanched and peeled
- 1 beetroot, sliced and fried till crisp
- 1 cup garlic crumbs (cooked in butter)
- 2 tbsp black sesame
- ¼ tsp cumin
- 1/8 tsp cayenne pepper
- ½ tsp salt
- A handful of nettle leaves
- 100g mascarpone whipped
- 50g unsalted butter
- 10ml sherry vinegar
- Salt and pepper
- Red radish, sliced
- Red elk
Methods and Directions
Beetroot Dust- Pound fry beetroot and crumb till smooth.
- Pound till smooth in mortar with a pestle.
- Blanch in boiling water. Add in the egg and the rest of the ingredients.
- Refresh and leave to dry for 5 hours in a warm dry place.
- Pound till smooth.
- Whip butter and mascarpone, add sherry vinegar and salt and pepper.
- Slice red radish.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 02/05/2024
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