Participant’s NameAmmar Yasir KhsamisCategory LevelPROFESSIONAL CHEF Name of Dish:Beetroot puree Colbert IngredientsQtyPreparation and Cooking
Beetroot medium size Carrot Onions Garlic Tomatoes Butter Olive oil Yellow belle pepper All p-flour Egg Veg stock Salt Black pepper French bread Parmasan cheese Vingar Wa t e r400g 60g 40g 3 mince 60g 25g 20g 60g 25g 2 300g 1stsp 1stsp 2 slices 25g 20g 350gMy inspiration for my recipe came during lockdown . I wanted to create a meal that you have at anytime during the day that will boost up the immune system as well have other health benefits . As I was experimenting I discovered my love for the combination of egg and beetroot .when I researched the health of benefits beetroot , I discovered that it’s a high source of vitamin C , manganese , potassium and iron . Egg has a high source of vitamin D , selenium and zinc . All the vitamins and minerals which are highly recommended by doctors to take as a daily requirement and are essential during Covid times. After all the beauty of food is to take in all the health benefits as well experiment with different flavors and textures in order to enjoy every bite in your mouth and come up with a new concept . Method : First part ; of this recipe you will need to chop the onions , mince the garlic, cut the beetroot , carrots and yellow into grinoise. Step 1: Add olive oil and butter in a pan on high heat. Sauté the garlic and onion until it reaches a golden brown colour. Step 2 : Add the beetroot to the pan let it sauté with the garlic and onion . Step 3 : after the 3 min of adding the beetroot , Add the carrot and sauté for an additional 4 minutes . Step 4: add the yellow pepper sauté all the ingredients together until the yellow pepper becomes tender . Then finally add a bit of flour to the Mixture to make red roux. Second step ; of the recipe you will need to add 300 grams of pre-prepared vegetable stock into the pan with all the sauté vegetables . Third step : blend all the vegetables and the vegetable stock until you reached a smooth consistency . Once you have reached the desired consistency , strain the mixture to remove uneven pieces . Fourth step : put the mixture into a pan or a sauce pan and cook it for four minutes until the texture and consistency becomes thick . Fifth step : have an empty sauce pan ready and fill it with water and bring into a boiling point . Add 20 grams of white vinegar and a pinch of salt . Whisk the water with the vinegar and salt . Then slowly add the stensil into the saucepan and make sure it’s stable . Once the stensil is inside the sauce
place it inside the stensil and leave it for four minutes . And gently remove the egg . Sixth part for the Crositini mixture , mix in a bowl and add egg with Parmesan cheese soak it with two slices of French baguette . And bake it in the oven for 12 minutes in 180degrees temperature . Sixth step : will start to plating our dish with a French toast bread and add the egg on it , will start to put the soup in our plate and will garnish it with the crostini and fresh basil . Health and wellness
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