Saturday, 11 December 2010

Experiments with Beetroot ...

In an attempt to buy most of my food as locally as possible, I’ve been using more winter vegetables than ever before this year. As I don’t have much experience with them, a good deal of experimenting and exploring is going on. One example: beetroot.

I’m not really sure if I like them in savory dishes but their wonderful sweetness makes them the perfect ingredient for cakes, as a possible, equally juicy replacement for courgettes, carrots or the like. Here, I tried beetroot cupcakes (using this recipe) with walnuts and cream cheese frosting and their aroma was really quite fascinating. Very earthy, almost a bit like forest soil ... but in a good way, if that’s imaginable? It worked really well with the nuts and the cheesy, creamy sweetness of the frosting.


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