Ingredients
3 Large Purple Beetroots
1 Packet of Yorkshire Pasta Tortiglioni
600ml True Foods Stock of your choice
300ml Longley Farm Double Cream
3 Tbsp Fresh Thyme
2 Shallots
4 Garlic Farm Garlic Cloves (grated)
2 Sticks of Celery
50g Longley Farm Salted Butter (room temp)
50g Longley Farm Salted Butter (cubed, cold)
1 Pinch of Sugar
Salt and Pepper
To serve
Candy Beetroots (pink and golden)
Microgreens
15g Ribblesdale Goats Cheese
½ Lemon Zest
Method
- Using gloves, peel and chop your purple beetroot and place into a large pan. Add the chicken stock and boil until soft. Strain the stock and save for later.
- Set the softened beetroot into a food processor to cool. In a frying pan fry your shallots, garlic and celery with some of the room temperature butter on a low/medium heat until softened. Add this mixture into the food processor along with the rest of your sauce ingredients and the room temperature butter. Blend for at least 2 minutes until smooth.
- Sieve the mixture directly into a pan and discard what’s left in the sieve. Season with a little lemon juice, salt and pepper and add the remaining cold butter. Stir continuously to get a lovely glossy finish.
- Boil some salted water and cook your pasta according to the instructions on the packet. Drain and add the pasta directly into the sauce.
- Serve with thinly sliced candy beetroot, micro herbs, a little lemon zest and extra crumbled goat’s cheese on top.