Candied potatoes, glazed beet, coriander root, jasmine flower, radish shoots
0.75 h
4 raciones
Difficulty:
Media
Ingredients
CANDIED POTATOES
100 g sliced Huayro potatoes
50 cl extra virgin olive oil
5 g fine salt
3 g white pepper
20 cl dry white wine
1 vacuum cooking bag
GLAZED BEET
Syrup: 1:1 water & brown sugar
100 g small beet (carefully cleaned).
Candied Potatoes
Place all the ingredients in the cooking bag; use a 96% vacuum. Cook in a Roner Sous Vide for 15 minutes at 72ºC. Leave to cool in the cooking bag.
Glazed beet
Put the syrup and beet in a Gastrovac. Pressure-cook at 42ºC.
Then, gently reduce the pressure in the pan, remove the beets and peel and slice them.
