Recipe: Roasted beetroot with Jerusalem artichoke and beurre-boom

Did you know that the needles of your Christmas tree are packed with flavour and character? In Scandinavia, people have been cooking with spruce needles for decades; a valuable botanical ingredient. With Eat & drink your Christmas tree, botanical beer brewer Lowlander offers more than 20 delicious vegetarian recipes for eating and drinking your Christmas tree. Such as roasted beetroot with Jerusalem artichoke and… beurre-boom!

Chef Samuel Levie is extremely enthusiastic about this dish: “As far as I’m concerned, roasted beetroot is the meat among vegetables. Delicious: finish with beurre-boom and pine needle salt.”

How to make roasted beetroot with Jerusalem artichoke and beurre-boom

• Preheat the oven to 200 °C. Place the beetroots and Jerusalem artichokes with a small layer of water in an oven dish or roasting tin and place in the oven for approximately 1 hour, until cooked. The Jerusalem artichoke is already cooked after 45 minutes.
• After 45 minutes, remove the Jerusalem artichoke from the oven and leave to cool. Cut the Jerusalem artichoke in half and scoop out the flesh. Mix this with the crème fraîche and season with salt and pepper. Set aside. Keep the skins and return them to the oven briefly to dry. After 1 hour, remove the beetroot from the oven and leave to cool.
• Heat the vegetable stock in a pan over medium-high heat and add three-quarters of the spruce needles. Simmer for a few minutes. Pour through a sieve. Add the miso to the stock and cook until reduced to slightly more than half. Cut the cold butter into small cubes and add. Blend with a hand blender into a thick sauce. Season with salt and pepper.
• Place the remaining spruce needles with half a tablespoon of coarse sea salt in a mortar and grind into a green-coloured salt.
• Peel the beetroots and cut into coarse pieces.
• Heat the sunflower oil in a pan over high heat and briefly deep-fry the Jerusalem artichoke skins until crispy.
• Place some of the Jerusalem artichoke cream on each plate and distribute the beetroot over it. Spoon beurre-boom over the top and finish with a crispy Jerusalem artichoke skin, a red chicory leaf and some of the pine needle salt.

Title: Eat & drink your Christmas tree
Author: Lowlander
Price: €21,-

Read also:

• Christmas wreath for food lovers: the charcuterie wreath
• You’ll want this: the wine bottle Christmas tree
• 8 fantastic Christmas desserts that you can simply find at the supermarket