Preserved beet coulis with dried herbs Recipe
A smooth beetroot puree. Great way to keep those fresh, garden grown veggies.
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20mins
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50mins
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0mn
- Cooked red beetroot : 2 whole
- Shallot(s) : 1 whole
- Carrot(s) : 2 whole
- Olive oil : 5 cl
- Fine salt : 1 pinch(es)
- Freshly ground black pepper : 2 Turn
- Bouquet garni(s) : 1 whole
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ETAPE 1
Prepare the jar
Sterilize the jar
Place in a pot of boiling water for several minutes to sterilize. Let dry with out wiping. Boil the joint.
Prepare the vegetables
Peel the shallot and the carrots.
Slice the shallot and chop the carrot into thin slices.
Strain the beets and cut into cubes.
Sweat the shallot in olive oil until it becomes translucid.
Add the carrot slices and salt and cover wth water. Add the dried herbs and the beets.
Simmer for 15 minutes until the carrots are fully cooked.
Blend until perfectly smooth.
Check the seasoning. Add a little extra beet juice to thin, if needed.
For the canning
Pour the boiling coulis into the jars and close tightly making sure the joint in properly in place.
Sterilize at 100° for 45 minutes.
«Add a little beet juice if you prefer a more liquid sauce.»
