Beetroot Horseradish Purée Food

FRESH BEET HORSERADISH

Steps:

• Scrub beets; trim stems to 1/2 inch. Place beets in a medium saucepan; add water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium high; cook at a gentle boil until beets are tender when pierced with a small, sharp knife, 30 to 40 minutes. Remove from heat, drain, and set beets aside until cool enough to handle.
• Meanwhile, grate horseradish on small holes of a box grater. Place in a small bowl; stir in vinegar, salt, and sugar.
• Peel beets; grate on small holes of box grater. Add to horseradish mixture; stir well to combine. Keep covered to preserve flavor, and refrigerate until needed.

BEETROOT & HORSERADISH PUREE

Steps:

• Heat oil in a large pan and gently cook the onion and garlic for 10 minutes until soft.
• Add the beetroot and vinegar to the pan and cook down until sticky.
• Take the pan off the heat, then stir in the creme fraiche/sour cream.
• Blitz with a hand blender, or tip into a food processor and blitz to a puree.
• Stir in the grated horseradish and serve.

HORSERADISH AND BEET SAUCE

Steps:

• Heat the oven to 350°F. Rub the whole beets with 1 tablespoon of olive oil and wrap in foil. Bake the beets for about an hour or until tender in the center when pierced with a knife. Remove from the oven, allow to cool, then peel and cut into large chunks.
• In the bowl of a food processor, mix the horseradish and the vinegar. Process with the steel blade until finely chopped; do not purée. Add the beets and remaining olive oil. Pulse until the beets are coarsely chopped, but not puréed. Transfer to a bowl and add the salt, pepper, and lemon juice to taste.
• Adjust the seasoning as needed. Cover and refrigerate for at least a day. Serve as an accompaniment to the Salmon Gefilte Fish Mold.

HORSERADISH POTATO PUREE

Steps:

• Wash and scrub potatoes well. Peel and cut them into same-size pieces so they cook evenly. Put them into a medium-sized pot and add the garlic, bay leaves, salt and pepper, to taste. Cover with the cream and milk and set over medium-high heat. Bring to a boil then reduce the heat to a simmer and cook until the potatoes are very tender, about 30 minutes. When cooked, discard the bay leaves and the drain potatoes, reserving the cooking liquid. Mash the potatoes with a potato masher using 1 1/2 cups of the cooking liquid; use more if necessary. Alternately, run the potatoes through a ricer or a food mill over a bowl and ladle in some of the cream mixture so they become creamy. Stir in the horseradish and chopped chives and season with salt and pepper, to taste. Transfer to a serving bowl and serve immediately.

HONEY ROASTED POUSSIN ON HORSERADISH BEET PUREE AND SOY BUTTER SAUCE

Steps:

• Preheat oven to 550 degrees. Mix the soy sauce, honey, Dijon and black pepper in a small bowl. Liberally rub the poussin inside and out with the rub. Place poussin breast side up, in the oven and cook for about 15 to 20 minutes or until golden brown. Simultaneously, toss the beets, garlic and olive oil. Season well with salt and pepper. Make an aluminum papillote (air-tight folded package), enclose the beet mixture and place in the same oven. May have to rotate the chicken for even coloring. When chicken is fully browned, turn the oven down to 300 degrees. Cover with foil to prevent burning. Chicken will take another 15 to 25 minutes. Beets will be done at the same time. Check by opening the papillote and piercing a beet. Should be soft. Chicken is done when the wing can be moved back and forth with great ease. Allow chicken to rest for 10 minutes before serving. In a food processor, add the beet mixture and puree. Add the horseradish and butter and check for seasoning. Keep warm.
• In a saucepan, add the shallots, wine and lemon juice. Bring to a simmer and completely reduce the liquid. Add the cream and soy sauce and bring to a simmer. Strain and transfer mixture to a blender and blend at high speed, adding the butter 1 piece at a time. Season with white pepper and check. Keep warm in a ba
• Plating: Take the breast off of the bone and slice on the bias. Place mound of beet puree in the back center of the plate and surround with chicken slices. Top with leg/thigh and sauce around the mound. Garnish with chive batons.