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Foodxperience

Millefeuille of red beet with turmeric, chives and potato mousseline

For this recipe, our FoodXperience chef André used the Vegetable Sheet Cutter (62718960).

With this innovative tool from KitchenAid, you can easily cut thin or thick sheets of vegetables and fruit, such as apple, zucchini, daikon, or beetroot. The high-quality metal construction ensures durable, long-lasting performance. The blades fit all KitchenAid mixers/food processors.

Ingredients

500mlNeutral oil
5turmeric roots

60mlaqua faba (chickpea liquid)
3Sushi vinegar
20gcooked chickpeas
3Alpro nature (yogurt)
300mlturmeric oil
Pepper
Salt

3bunch of chives
500mlNeutral oil

30mlaqua faba (chickpea liquid)
1.5Sushi vinegar
10gcooked chickpeas
300mlChive oil
Salt
2Ginger syrup
1.5Alpro nature (yogurt)
50mlplant-based dashi stock
Pepper

500gFloury potatoes
3Whipped cream
50gButter

1Tomasu soy sauce
bunch of parsley
2Red beets
30mlunsweetened whipped cream
1kombu dashi ekitai concentrated stock
100gButter in cubes
Japanese vegetable slicer KitchenAid
750mlBeet juice
4Sushi vinegar

Preparation

  1. Cut the turmeric into small pieces.
  2. Blend with the oil at 60°C in the thermomix.
  3. Mix briefly at the highest speed, strain through a hairnet, and set aside at room temperature.

  1. Put the aquafaba, chickpeas, sushi vinegar, and yogurt in a measuring jug and blend with the immersion blender.
  2. Add the turmeric oil in a thin stream until it binds.
  3. Season with pepper and salt.

  1. Finely chop the chives with a knife.
  2. Put them with the oil in the thermomix, set to 60°C, let heat for 5 minutes and run on low speed.
  3. Then blend for 1 minute at full speed.
  4. Immediately strain the oil through a fine mesh to prevent color loss and store in the fridge.

  1. Mix all ingredients except the oil in a measuring jug.
  2. Add the cooled chive oil in a thin stream until it binds.
  3. It will remain thin. Season with pepper and salt.
  4. Whip in extra air with the immersion blender and store in the measuring jug in the fridge.

  1. Peel and boil the floury potatoes in salted water.
  2. When cooked, add the cream and butter and season to taste. Put the mousseline in a siphon with two cartridges and keep warm.

  1. Slice the beets thinly on the KitchenAid Japanese vegetable slicer, stack them, and tie with kitchen twine.
  2. Stand the tied beet bundles upright in a pan. Add beet juice until the beets are half submerged. Bring to a boil and cook for half an hour. Turn the beet bundles over and cook for another half hour.
  3. Lower the heat and reduce the beet juice to a syrup with the beets still in the pan.
  4. Make the sauce. For this, mix the remaining ingredients (except the butter) and bring to a boil. Remove the pan from the heat and stir in cold butter in cubes to create an emulsion.
  5. Carefully remove the twine from the beet bundles. Cut them in half to create four equal stacks.
  6. Briefly warm the beet stacks in the oven and glaze them with the beet syrup.