Vanilla Infused Beet Sauce |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 5 |
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I was going through a recipe collection some guy put together called vanilla vogue or something, and I was hoping for some creative uses for vanilla, and all it was was desert recipes. Feeling rather let-down, I just came up with this as my idea of what vanilla vogue should be. This a savory sauce, meant to be used as accompaniment to a nice steak, or a delicate scallop dish. If you serve it with a steak, beef up the spiciness, maybe with a small handful of black peppercorns or a small Thai chili. Ingredients:
2 medium beets, boiled and peeled, roughly chopped |
1 shallot, sliced |
1/2 vanilla bean |
1 bouquet garni (substitute cilantro for the parsley) |
1 thai chile |
2 cups vegetable broth |
1 lime |
salt |
Directions:
1. In a medium sauce pan, saute the shallot till browned.
2. Add the vanilla, bouquet, and chili, saute some more.
3. Add the beets, cook till there's some color on the bottom of the pan, but don't burn it.
4. Add the broth and lime juice, simmer for 5-10 minutes, 'till the beets are fully cooked.
5. Remove the bouquet, place everything else in a blender or food mill, puree.
6. Pass through a chinois or a fine mesh strainer.
7. Season to taste.
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