Hasselback beetroot with lime leaf buttera la Ottolenghi

Recipe from the book Flavour by Ottolenghi. Flavour-forward, vegetable-based recipes are at the heart of Yotam Ottolenghi’s food. In this stunning new cookbook Yotam and co-writer Ixta Belfrage break down the three factors that create flavour and offer innovative vegetable dishes that deliver brand-new ingredient combinations to excite and inspire. Preparing vegetables hasselback involves slicing them thinly, but not all the way down so that the slices remain held together at the base. This makes them look great, but also adds a delicious crispiness of the edges.

Ingredients :

BASE :

• 8-10 medium-large cooked beetroots
• Flaked sea salt

LIME LEAF BUTTER :

• 90g unsalted butter
• 40ml olive oil
• 5 fresh kaffir (lime) leaves, roughly chopped
• 10g fresh ginger, peeled and finely chopped
• 1 garlic clove, crushed
• 1 tbsp lime juice, plus 2 tsp to serve

** you may double or triple the quantity. this butter lasts for up to 2 weeks in the fridge and is amazing with roasted veggie or over grilled fish

LIME LEAF SALSA :

• 10 fresh kaffir (lime) leaves, stalks removed
• ½ tsp fresh ginger, peeled
• ½ garlic clove
• ½ green chilli, very finely chopped (deseeded for less heat)
• 1 tbsp coriander leaves
• 3 tbsp olive oil

YOGHURT CREAM

• 80ml double cream
• 90g Greek-style yoghurt

Time :

• Prepare : 5 minutes
• Cook : 75 minutes

Method :

1. Heat the oven to 220C fan.

2. Prepare the lime leaf butter :

   • place the butter, oil, lime leaves, ginger and garlic on a medium-high heat
   • gently cook until the butter melts and begins to bubble (approx. 4 minutes), then remove from the heat and set aside to infuse for approx. 40 minutes
   • strain and discard the aromatics, then stir in 1 tbsp of lime juice and 1 tsp of flaked salt

   

   

   

3. Prepare the lime leaf salsa :

   • blitz all the ingredients together (except the green chilli)
   • add 1/4 tsp of flaked salt and set aside and top with the sliced chilli

4. In a medium bowl, whip the cream, yoghurt and a pinch of flaked salt. Refrigerate until ready to use.

5. Cut slits in the peeled beetroots at 4mm intervals, stopping about 1cm from the bottom. Place on a small parchment-lined baking tray and fan the slices out.

6. Spoon the melted butter evenly over, especially between the slices.

7. Roast for 1 1/4 hours, basting the butter every 20 minutes or so, until the edges are crisp and caramelised.

8. Once ready, set aside to cool for 15 minutes.

9. Spread the yoghurt cream on a platter, then arrange the beets on top, spooning the butter over. Drizzle over the salsa, finish with remaining lime juice and serve at once.