Grilled Turnip Steaks with Béarnaise Sauce
It's worth firing up the grill for these smoky vegetarian steaks.
Candied Beets
A sweet bite for in between meals – top chef Norbert Niederkofler reveals how to make small delicacies from beets.
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | white beet | |
| 1 | red beet | |
| 1 | golden beet | |
| 100 | g | sugar |
| 500 | g | acetic acid base (available online) |
- Wash and peel the beets, cut into 3cm thick slices and add to the boiling acetic acid base.
- Cook for 5 minutes. Allow to cool in the liquid at room temperature.
- Drain the beets and dehydrate for 5 hours in a dehydrator at 50°C until they have dried.
- Sprinkle the beets with sugar and continue to dry in the dehydrator for a further 2 hours.
