Ollie Dabbous’ Crapaudine Beetroot tartare

Crapaudine beetroot look like they have come from another time and place. They have! They are one of the oldest varieties, about a millennium in age in fact, with a parsnip shape and skin that resembles tree bark. The name actually means toad in French, a nod to the ugly appearance. They are a great example of something we use regularly in restaurants but you just don’t see on the high street or available to the public until now. They are best baked whole, then peeled and dressed whilst still warm. The tartare below is incredibly moreish and flavoursome. Use a fruit vinegar if you have one, such as raspberry, blueberry or apple. Failing that a red wine vinegar. Failing that a white wine vinegar! If you don’t have rapeseed oil, olive oil will be absolutely fine. Serve this at room temperature. If the beetroots have nice leaves on, wash these and use on top instead of watercress. If you don’t have fresh horseradish, mix a little from a jar into the crème fraiche instead

Crapaudine beetroot tartare with grapes, hazelnuts & crème fraiche

Baked beetroot

-                 Wrap the beetroot in foil, place on baking trays and bake at 180C for approx. 90 mins until tender, then leave to cool.

 -                 Grate with the coarse box grater then roughly chop.

Beetroot tartare

500g        Beetroot, cooked and grated (as above)

75g           Red grapes, halved

2 tbsp      Vinegar

2 tbap     Virgin rapeseed oil

½               Orange, grated zest and juice

½ tsp        Salt

½ tsp        Sugar

75g           Toasted hazelnuts, halved (plus some extra for on top)

Watercress leaves / beetroot leaves

Crème fraiche

Fresh horseradish

-                 Mix everything together well and check seasoning. Place in individual serving bowls or onto a platter for sharing.

-                 Spoon over some crème fraiche and scatter over the watercress and hazelnuts; grate over a generous amount of fresh horseradish.


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