
Devices & Accessories
Cauliflower, Pickled Apple, Beetroot and Ragstone
Prep. 20 min
Total 3 h 45 min
2 portions
Ingredients
Beetroot Purée
-
beetroot300 g
-
orange juice20 g
-
Demerara sugar20 g
-
xanthan gum (see tip)⅛ tsp
Cheese Sauce and Crisps
-
soft goat's cheese diced (see tip)150 g
-
water150 g
-
sunflower oil for frying3 tsp
Pickled Apple
-
Granny Smith apple peeled1
-
apple cider vinegar60 g
-
balsamic vinegar60 g
Cauliflower Florets
-
water1500 g
-
garlic cloves2
-
dried bay leaves2
-
unsalted butter diced100 g
-
fine sea salt2 pinches
-
cauliflower florets300 g
-
rapeseed oil1 Tbsp
Finalisation
-
xanthan gum⅛ tsp
-
unsalted butter diced, cold50 g
Nutrition per 1 portion
Calories
695.1 kcal /
2908.3 kJ
Protein
19.4 g
Fat
50.8 g
Carbohydrates
44.9 g
Fibre
9.9 g
Saturated Fat
25.4 g
Sodium
553 mg
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