Canned beet and shallot coulis with dried herbs Recipe

A fresh vegetable sauce made of beets and shallots with a touch of dried herbs.

  • Preparation
    20mins
  • Cooking time
    50mins
  • Rest time
    0mn
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Ingredients
Pour people
  • Cooked red beetroot : 2 whole
  • Shallot(s) : 1 whole
  • Olive oil : 5 cl
  • Fine salt : 1 pinch(es)
  • Freshly ground black pepper : 2 Turn
  • Bouquet garni(s) : 1 whole
  • Herbes de Provence : 1 g
Method
  • 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.

  • 2. PREPARE THE VEGETABLES

    Peel and slice the shallot.
    Strain the beets and cut into cubes.
    Sweat the shallot in olive oil until it becomes translucid.
    Add the beets and salt and cover wth water. Add the dried herbs and the bouquet garni.
    Simmer for 15 minutes.
    Blend until perfectly smooth.
    Check the seasoning. Add a little extra beet juice to thin, if needed.

  • 3. 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.

Chef's tip

«Ajustez la texture du coulis avec un peu de jus de betterave si vous le souhaitez plus liquide.»

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