Beet stems often get binned. Instead we cut them into a rough brunoise. We blanched them sous vide to break down the vegetable fibers while retaining its flavor. When they were cooked they were juicy and crisp. At this point they had the potential to be pickled or folded into a beet tartare for crunch. We took some of the stems further and dehydrated them. The flavors intensified. We produced a chewy beet stem. They would work folded into a risotto or a braised beef stew. Soaked in horseradish vinegar it would become a powerful condiment. The real question is what to do with them next...
Years Past
February 8, 2005
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