Potage en duo beet from Vallons Maraîchers and apple from verger Le Gros Pierre

Flavours of region Eastern Townships, Michèle Foreman

 

Serves 4

 

Ingredients :


Cream of beet

  • 6 medium size beets, coarsely diced

 

  • 15 mL olive oil 1 tablespoon

 

  • 1 onion, diced

 

  • 1 clove garlic, finely chopped

 

  • 15 mL red wine vinegar 1 tablespoon

 

  • 1 L poultry broth 4 cups

 

  • Salt and pepper

 

Cream of apples

  • 4 large Cortland apples, peeled and cut in pieces

 

  • Lemon juice

 

  • 1 onion, diced

 

  • 1 clove garlic, finely chopped

 

  • 15 mL olive oil 1 tablespoon

 

  • 1 potato, diced

 

  • 1 L poultry broth 4 cups

 

  • 60 mL 35% cream 1/4 cup

 

  • Salt and pepper

 

 

Preparation :

 

Cream of beet
1) Pour olive oil into a saucepan and sweat onion and garlic. Season.

 

2) Add beets and cook for 1 minute.

 

3) Deglaze with vinegar. Moisten with broth.

 

4) Simmer for 45 minutes or until beets are tender.

 

5) Purée in a blender, then strain through a chinois. Reserve.

 

Cream of apples
1) Drizzle lemon juice over the apple pieces. Reserve.

 

2) Pour olive oil into a saucepan and sweat onion and garlic. Season.

 

3) Add apples and potato and moisten with broth.

 

4) Simmer for 25 minutes. Purée in a blender, then strain through a chinois.

 

5) Reheat and add cream.

 

François Dubois - Le Bocage

The recipe is from the book: “Flavours of a region: Eastern Townships”, by Michèle Foreman. (2007)

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