Beetroot Lyonnaise


You'll need

300 ml veal stock 5 beetroot (800gm), peeled 100 ml cabernet sauvignon vinegar 50 gm caster sugar 1 star anise 100 gm butter, coarsely chopped 1 onion, thinly sliced

Method

  • 01
  • Bring stock to the boil in a saucepan over high heat and cook until reduced by half.
  • 02
  • Combine beetroot, vinegar, sugar and star anise in a large saucepan, add enough water to just cover and simmer, covered, over medium heat until just cooked (20-25 minutes). Do not overcook. Drain, cool, then thinly slice.
  • 03
  • Melt butter in a saucepan, add onion and a pinch of sea salt and cook over low heat, stirring occasionally, until onion just starts to brown (10-12 minutes). Add beetroot and stir gently, add reduced veal stock and cook until beetroot is tender (5-6 minutes). Season to taste and serve with barramundi with braised oxtail.

“I’m a bit of a beetroot junkie, I don’t know if that’s a kiwi thing, but on every menu, I’ve got to have beetroot in some form or another.” — Warren Turnbull

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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