How to make Vegetable Brunoise Topped With Beetroot Jam -
Assorted vegetables topped with beetroot jam.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Carrots (गाजर), Beetroot (चुकन्दर )
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Vegetable Brunoise Topped With Beetroot Jam checkout Stir Fried Vegetables with Chilli and Basil, Vegetable Crudites With GreekYogurt Dip, Chinese Stir-Fried Vegetables, Carrot Cake And Cream Cheese Sandwich . You can also find more Snacks and Starters recipes like Multigrain Honey Mustard Chicken Sandwich Crispy Wontons Jain Frankie Chinese Style Fish Fingers
Vegetable Brunoise Topped With Beetroot Jam Recipe Card
Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Vegetable Brunoise Topped With Beetroot Jam Recipe
Carrots 1/4 large
Beetroot 1/4 large
Green capsicum 1/4 large
Carrot 1/2 medium
Cucumber 1/4 medium
Beetroots boiled, peeled and chopped 2 medium
Salt to taste
Sugar 4 teaspoons
Black pepper powder 1/2 teaspoon
Lemon juice 2 teaspoons
Hung yogurt 1 cup
Parsley a few leaves
Method
Step 1
Cut the capsicums into thin vertical strips and further cut them into small cubes. Thinly slice carrot and cucumber and further cut into thin strips and then into small cubes.
Step 2
Place all the vegetables in a bowl. Puree the beetroots and transfer into a pan and sauté over medium heat. Add salt, sugar and quarter cup of water and mix. Add quarter teaspoon pepper powder, one teaspoon lemon juice and mix and cook till it reaches jam
Step 3
Add hung yogurt to the chopped vegetables and mix. Add the remaining pepper powder and remaining lemon juice and mix.
Step 4
Take two spoons of the same size. Take some of the vegetable mixture on one spoon and gently transfer it from one spoon to the other to shape into a brunoise.
Step 5
Place the brunoise, one in each white soup spoons. Arrange them on a serving plate side by side.
Step 6
Drizzle some of the beetroot jam on each brunoise, garnish with a small parsley leaf and serve.
Nutrition Info
Calories : 385 Kcal
Carbohydrates : 58.8 gm
Protein : 13.5 gm
Fat : 10.7 gm
Other : Fiber- 13.6gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
