plum compote

Directions

1. For beetroot, you peel them, grate them using a grater with large holes, making sure not to grate the white part, and then cook them in 1/2 litre of water, covered, for 15 to 20 minutes in a pot. ⏱ 20 min
2. The sugar is caramelized (a light color) at the same time as the flour, by mixing the two to prevent them from burning. ⏱ ≈ 10 min
3. Next, we remove the heat, add the oil paint, and mix thoroughly to ensure it is well incorporated into the flour. ≈ 4 min
4. Then, the juice in which the beets were cooked is added. ≈ 3 min
5. Then, we put it back on the heat and let it cook until the caramelized sugar is fully melted, before pouring it over the beets. ⏱ ≈ 10 min
6. If the sauce is too thin, mix one tablespoon of flour with one tablespoon of cold water, and add it to the sauce, cooking for 2-3 minutes. ⏱ 3 min
7. We adjust the flavor to taste, using a pinch of salt, and optionally lemon juice or sugar, depending on personal preference. ≈ 3 min
8. It can be served as is, or accompanied by crème fraîche that has been thoroughly mixed with a little cold water (as much as the dish is hot), after it has been removed from the heat. ≈ 2 min
9. You can then add some fresh butter and chopped parsley, or a quarter teaspoon of “Vegeta”. ≈ 3 min
10. It is typically served with a sauce made from chicken, beef, veal, as well as beef and veal tongues, chicken liver, veal or pork cutlets, roasted meats, and mashed potatoes. ≈ 2 min