Categories: Recipes Date: Jan 9, 2012 Title: Wonder Hash
One of many more ways we love beets are in Dante's Kitchen Chef Eman Loubier's Wonder Hash. We highly recommend doubling, if not tripling the recipe.
Cook amaranth, corn, lentils, quinoa, purple sticky rice, and spelt separately in salted vegetable stock. Set aside to cool.
Roast beets and turnips in a 400-degree oven until tender when poked with a knife. Remove from oven and cool. Peel and cut into small dice.
Blanch raab in boiling salted water for 15 seconds, then immediately plunge into ice water.
Melt 1 tablespoon butter in a skillet. Add amaranth, corn, lentils, quinoa, rice, and spelt; season with salt and pepper.
In another skillet, sauté beets with 1/2 tablespoon sugar and 2 tablespoons cane vinegar until beets are coated in a light syrup.
Melt 4 tablespoons butter in a sauté pan and stir constantly until browned. Add turnips, gently sautéing until tender. Toss with balsamic vinegar.
Melt 2 tablespoons butter and sauté garlic, then add raab, cooking until just wilted.
To serve, place the cooked grain mix in a coffee cup and pack tightly. Put the raab in center of plate and unmold grain mix on top of raab. Arrange beets and turnips around grains making sure to use some of the candy liquid and browned butter on the plate.
Recipe compliments of Chef Emanuel Loubier, Dante’s Kitchen