Chef John Folse's Beet Marmalade - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Beet Marmalade

Prep Time: 1 Hour
Yields: 6 Servings

Comment:
Since beets are both a winter and summer crop in Louisiana, many recipes for the vegetable have been created. This unconventional beet recipe is not only spectacular in flavor, but also makes for a beautiful presentation.

Ingredients:
8 medium beets, julienned
1 1/2 tbsps sugar
1 1/2 tbsps honey
1/2 tsp salt
1 1/2 tbsps cornstarch, dissolved in water
salt and cracked black pepper to taste
pinch of ginger
1/4 cup red wine vinegar

Method:
In a 1-quart stockpot, place beets and cover with water by 1 inch. Bring to a rolling boil then reduce to simmer. Cook, testing frequently until beets are tender. Do not overcook. Strain and reserve 1½ cups of boiling liquid. Cool beets under cold running water then set aside. In a heavy-bottomed sauté pan, combine reserved stock, sugar, honey, salt and dissolved cornstarch. Bring to a rolling boil then reduce to simmer and allow to thicken to a light syrup consistency. Do not overcook, as beets will fall apart. Season with salt, pepper and ginger. Add vinegar. Fold in beets. Continue cooking 15-20 minutes or until beets resemble marmalade or preserves. Adjust sugar if necessary.

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