Beets
TURNIP SOUP WITH BEET FRIZZLE
I love a good Beet Frizzle. The word and the taste.
Ingredients:
1 tbsp olive oil, 1 Onion, chopped
2 cloves garlic, pressed
4-6 small turnips,
3-4 Carrots
1 bunch Dinosaur Kale
1/2 cup white wine
6 cups chicken stock (or veggie stock)
1 Tbsp crushed sage
salt
Heat olive oil in a large pot, then add onions. Sprinkle with salt and sautee for 5 minutes, add garlic and continue to sautee for 10 minutes.
Wash and roughly chop turnip, carrots, and sage, add to onions
Pour in wine, turn to high heat and simmer until wine evaporates. Add stock and roughly chopped dinosaur kale, simmer for 30 minutes.
Allow to cool then blend in small batches until cool.
Beet Frizzle:
Canola oil (for frying)
1small red beet & 1 small golden beet peeled and cut into thin
1Tbsp cornstarch
1. In a large skillet, heat 1/4-inch of canola oil over medium heat until very hot and shimmery.
2. In a medium bowl, toss the red and golden beets with the cornstarch. Add one piece of beet to the oil and if it immediately starts to bubble and fry, the oil is ready. Working in batches, fry the beets for 2 to 3 minutes or until golden. Use a slotted spoon to transfer the beets to a plate lined with paper towels.
3. Ladle the soup into bowls. Garnish with the beets.
BEET GAZPACHO
Amazing Taste, even better color.
3 or so Medium beets
4-5 small perisan Cucs
6 tomatoes
1 bell pepper (red or yellow)
Handful of fresh basit
A little thyme
Squeeze of 1 lemon
some olive oil
Salt and Pepper
quarter and steam beets or roast until tender
Place in ice-water bath to cool, drain
Throw everything in a food processor or blender
