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Ingredients
Beetroot Purée
- 300 g beetroot
- 20 g orange juice
- 20 g Demerara sugar
- ⅛ tsp xanthan gum (see tip)
Cheese Sauce and Crisps
- 150 g soft goat's cheese, diced (see tip)
- 150 g water
- 3 tsp sunflower oil, for frying
Pickled Apple
- 1 Granny Smith apple, peeled
- 60 g apple cider vinegar
- 60 g balsamic vinegar
Cauliflower Florets
- 1500 g water
- 2 garlic cloves
- 2 dried bay leaves
- 100 g unsalted butter, diced
- 2 pinches fine sea salt
- 300 g cauliflower florets
- 1 Tbsp rapeseed oil
Finalisation
- ⅛ tsp xanthan gum
- 50 g unsalted butter, diced, cold
- Nutrition
- per 1 portion
- Calories
- 2908.3 kJ / 695.1 kcal
- Protein
- 19.4 g
- Carbohydrates
- 44.9 g
- Fat
- 50.8 g
- Saturated Fat
- 25.4 g
- Fibre
- 9.9 g
- Sodium
- 553 mg
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