Ingredients

Preparation

1. In a saucepan, melt the butter. Sauté the onions and celery for 2 minutes. Add the diced beets and broth. Season with salt and pepper. Cover halfway and simmer for 25 minutes.

2. Remove from heat. Blend the soup with an immersion blender or a food processor until smooth. Return to the saucepan and keep warm.

3. Cut the remaining beet into julienne strips. Transfer to a small saucepan.

4. Add the vinegar, sugar, raisins, and pine nuts. Cover and cook over low heat for 8 minutes. Remove from heat.

5. Serve the beet cream garnished with the beet confit.

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Entry

Beet Cream and Confit

Name: Beet Cream and Confit
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: France
Ingredients: 2 peeled beets in cubes; 1 beet; 1 chopped onion; 1 celery branch; 100ml 35% cream; ½ liter of broth; salt, pepper; 60g dried raisins; 30g pine nuts; 150g sugar; 1 teaspoon of raspberry vinegar; 2 tablespoons of butter

Preparation: 15 min

Cooking: 35 min

Servings: 4

Beet cream and confit is a generous and comforting starter. Composed of beets, onion, and a sweet confit, it brings earthy and sweet flavors to a comforting dish, ideal for warming the heart on chilly days.