Improved beetroot coulis
Published by Julia Arman le 30 mars, 2016 - 15:57
Make a subtle vegetable coulis, flavored with coriander, using beetroot juice.
Ingredients
- 1 raw beetroot
- 1 ½ ladle of broth
- 100ml of crème fraîche
- fresh coriander
- salt
Tools
- juice cone
- graduated tip
Recipe
- Scrub the beetroot under water or peel it. Extract the juice.
- Pour the juice into a small saucepan, add stock and crème fraîche. Cook.
- Let it reduce for half an hour at a low boil, uncovered.
- Rinse the coriander and squeeze the juice. Add at the end of cooking, before serving.
How to serve at the table
Serve for example with white fish or white meat cooked at low temperature.
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