Parsley salad of oriental flavors and beetroot (Frank Rosin)
DIFFICULTY
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
4
- 3 g Glucose
- 80 g Sugar
- 75 g Rote-Beete-Püree
- 50 g Bulgur
- 1 collar flat leaf parsley
- 1 red pepper in fine cubes
- 7-10 Tbsp Meat cubes of 2 Romatomatoes
- 10 g fine leek cubes
- 7-10 Tbsp ¼ Garlic clove finely chopped
- 50 g Feta cheese
- 7-10 Tbsp ground pimento
- 7-10 Tbsp Salt
- 7-10 Tbsp Turmeric
- 7-10 Tbsp Cumin
- 7-10 Tbsp Juice of 1 ½ Lemons
Directions
- 1
Preparation beetroot: Caramelise the glucose and sugar and stir in the beetroot puree so that no lumps form and chill for 1 night.
- 2
The next day, spread into the desired form on a silicone baking mat and bake at 120°C for about 35 minutes.
- 3
Preparation parsley salad: Cook the bulgur in vegetable stock with white wine, bay leaf and clove.
- 4
Then rinse with cold water and drain well.
- 5
Mix the bulgur with the ingredients and season to taste with the ground allspice, salt, turmeric, cumin and lemon juice.
More Delicious Recipes
