Roasted red cabbage, black bean puré with a touch of star anis & vegetable demi-glace
Creative | Gluten Free | Vegan

Roasted red cabbage, black bean puré with a touch of star anis & vegetable demi-glace

Ingredients:

Roasted red cabbage, black bean puré with a touch of star anis & vegetable demi-glace

  • 1 small red cabbage cut into eighths
  • 3 shallots (in brunoise)
  • 200 ml Port wine
  • 700 ml dark vegetable broth
  • 6 g of Kuzu
  • 300 g of black beans previously soaked
  • 1 bay leaf
  • 1 star anise
  • 100 ml extra virgin olive oil
  • 4 fresh beet leaves
  • c / s of salt and pepper
  1. Let the beans soak overnight. Drain, wash well and cook in water for 2 and a half hours or until tender. Add salt at the end of cooking. Reserve in its own water.

For the demi-glace sauce:

  1. Brown the shallots well in olive oil, add a little Port and let the alcohol evaporate. Add the dark vegetable broth and let it reduce. Strain once it has reduced by half, thicken with kuzu and reserve.

For the cabbage:

  1. Heat the oven to 180º. put the eighths of cabbage on a baking tray (slightly remove the hardest part of the stem), drizzle with olive oil, salt and pepper and roast in the oven for an hour covered with baking paper. Prick the cabbage to make sure it is tender, remove the paper and brown.

For the bean puré:

  1. Blend the beans with a little of the cooking water, salt and powdered star anise in a food processor until obtaining a very smooth and creamy texture. Pass through the fine strainer to make it even smoother. Reserve.

Plating:

  1. On a flat plate, place the roasted red cabbage in the middle with the black bean puree on the side. Sauce the cabbage with the demi-glace and decorate with the beet leaves previously brushed with olive oil.

By Natalie Jewell

Main Course
Creative, Gluten Free, Vegan

Method:

Roasted red cabbage, black bean puré with a touch of star anis & vegetable demi-glace

  • 1 small red cabbage cut into eighths
  • 3 shallots (in brunoise)
  • 200 ml Port wine
  • 700 ml dark vegetable broth
  • 6 g of Kuzu
  • 300 g of black beans previously soaked
  • 1 bay leaf
  • 1 star anise
  • 100 ml extra virgin olive oil
  • 4 fresh beet leaves
  • c / s of salt and pepper
  1. Let the beans soak overnight. Drain, wash well and cook in water for 2 and a half hours or until tender. Add salt at the end of cooking. Reserve in its own water.

For the demi-glace sauce:

  1. Brown the shallots well in olive oil, add a little Port and let the alcohol evaporate. Add the dark vegetable broth and let it reduce. Strain once it has reduced by half, thicken with kuzu and reserve.

For the cabbage:

  1. Heat the oven to 180º. put the eighths of cabbage on a baking tray (slightly remove the hardest part of the stem), drizzle with olive oil, salt and pepper and roast in the oven for an hour covered with baking paper. Prick the cabbage to make sure it is tender, remove the paper and brown.

For the bean puré:

  1. Blend the beans with a little of the cooking water, salt and powdered star anise in a food processor until obtaining a very smooth and creamy texture. Pass through the fine strainer to make it even smoother. Reserve.

Plating:

  1. On a flat plate, place the roasted red cabbage in the middle with the black bean puree on the side. Sauce the cabbage with the demi-glace and decorate with the beet leaves previously brushed with olive oil.

By Natalie Jewell

Main Course
Creative, Gluten Free, Vegan

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