Braised rhubarb in sugar beet juice with mountain herbs
0.75 h
4 raciones
Difficulty:
Media
Ingredients
3 stalks rhubarbPeanut oil
Butter
2 sugar beets
Salt
Pepper
2 g mustard grains
2 g coriander seed
Grape vinega
3 kumatoes
Rosemary flowers
Red clover leaves
Miner´s lettuce
Sheep´s sorrel
Wild flowers
Kaffir lime salt
Method.
Rhubarb: Peel the rhubarb, seal with a little peanut oil and a knob of butter. Moisten with beet juice, season with salt, pepper and mustard seeds. Cook gently ensuring the stalks do not deform.
Cured sugar beets: Cut the beets into thin strips using a mandoline slicer. Leave to marinade in the fridge for forty-five minutes with salt, coriander seeds, grape vinegar and nut oil. Serve tender.
Tomatoes: Cut the tomatoes into wedges and aromatize with rosemary flower, salt and pepper.
Accompaniment: Red clover leaves, vinaigrette, miner´s lettuce, sheep´s sorrel, wild flowers and Kaffir lime salt.
