Heritage beetroot, nutty cauliflower puree and buckwheat

Heritage beetroot, nutty cauliflower puree and buckwheat. Photograph: Harry Weir

Heritage beetroot, nutty cauliflower puree and buckwheat. Photograph: Harry Weir

Sat, Aug 29, 2020, 05:55

   
  • Serves: 6
  • Cooking Time: 120 mins
  • Course: Starter
  • Cuisine: Irish

Ingredients

  • 6 medium beetroot (of various colours if possible)
  • 100g butter, cut into small cubes
  • 1 small cauliflower, grated through a coarse grater
  • 300ml milk
  • 1tbs nutritional yeast
  • 100g creme fraiche
  • Salt and white pepper
  • 100g buckwheat
  • A drizzle of rapeseed or olive oil
  • Some greens to garnish

Method

1 Set your oven to 160 degrees.

2 Wash the beetroot and wrap individually in foil, then bake in the oven until soft to the point of a knife (this could take up to two hours, depending on the size of the beetroot).

3 Put the butter into a pan over a medium heat and cook until it starts to foam, go brown and take on a nutty aroma. Be careful – don’t allow it to go too far.

4 Add the cauliflower and cook over a medium heat, stirring regularly for five minutes or so, until it starts to soften.

5 Add the milk and yeast and bring to a simmer.

6 When the cauliflower is cooked, allow to cool a little, add the creme fraiche and seasoning then blend it. Reserve until needed.

7 Peel the beetroot and cut into nice chunks.

8 Toast the buckwheat in a dry pan over a gentle heat for five minutes or so.

9 To serve, warm the cauliflower purée and spoon it on to a nice platter. Artfully arrange the beetroot on top, add a drizzle of rapeseed oil. Scatter on the buckwheat, followed by a few pretty green leaves.