Ingredients
- 6 medium beetroot (of various colours if possible)
- 100g butter, cut into small cubes
- 1 small cauliflower, grated through a coarse grater
- 300ml milk
- 1tbs nutritional yeast
- 100g creme fraiche
- Salt and white pepper
- 100g buckwheat
- A drizzle of rapeseed or olive oil
- Some greens to garnish
1 Set your oven to 160 degrees.
2 Wash the beetroot and wrap individually in foil, then bake in the oven until soft to the point of a knife (this could take up to two hours, depending on the size of the beetroot).
3 Put the butter into a pan over a medium heat and cook until it starts to foam, go brown and take on a nutty aroma. Be careful – don’t allow it to go too far.
4 Add the cauliflower and cook over a medium heat, stirring regularly for five minutes or so, until it starts to soften.
5 Add the milk and yeast and bring to a simmer.
6 When the cauliflower is cooked, allow to cool a little, add the creme fraiche and seasoning then blend it. Reserve until needed.
7 Peel the beetroot and cut into nice chunks.
8 Toast the buckwheat in a dry pan over a gentle heat for five minutes or so.
9 To serve, warm the cauliflower purée and spoon it on to a nice platter. Artfully arrange the beetroot on top, add a drizzle of rapeseed oil. Scatter on the buckwheat, followed by a few pretty green leaves.
