Vegetarian recipes

Red beetroot in salt crust and herb butter

Recipe for 4 people
Preparation: 10 min
Cooking: 2h00

Start by cleaning the beetroot under a stream of water, taking care to remove all soil.

Prepare 2 kg of TRAD Y SEL grey sea salt. Place a thick 4cm layer of coarse salt in a baking tray, place the beetroot, and completely cover with the rest of the coarse salt. Be very generous with the salt covering.

Cook in the oven at 140°C (Th. 5) for 2 hours. Let it cool for 40 minutes then break the salt crust and remove the beetroot's skin.
Cut into four and serve hot with just-melted butter with chopped chervil, tarragon and coriander. To finish, add a drizzle of balsamic vinegar, freshly ground pepper and a few pinches of TRAD Y SEL flower of salt before tasting.

Recipe by Alain Passard

Biscuits with sesame and Guérande flower of salt

For 50 small biscuits of 5 cm diameter:
Mix 150 g of flour with 125 g of nut powder, 100 g of sesame seeds, 1 teaspoon of bicarbonate of soda, 2 teaspoons of TRAD Y SEL flower of salt and 1 tablespoon of sugar.
Make a well in the centre; pour in 3 tablespoons of extra virgin olive oil and 2 tablespoons of water.
Mix with fingertips until you obtain a ball.
Divide the mixture into two balls, cover with film and place 1 hour in the refrigerator.
Preheat the oven to 180 °C (th. 6).
Spread baking paper over an oven sheet.
Divide the mixture into 50 small balls, the size of a walnut, and flatten each ball on a floured surface to obtain a disc. You can also use a rolling pin or the base of a glass.
Cook for 20 to 25 mins until golden, then allow to cool on a rack.

Butter with curry and flower of salt

Mix a tablespoon of mild or strong curry, depending on taste, with 250 g of fine softened butter and with one teaspoon of TRAD Y SEL flower of salt.
Ideal on steamed potatoes or fresh pasta

Aperitif tuile biscuits with black olives

Mix 1 egg white, 25 g of flour, 25 ml of oil, 6 pitted black olives and 2 pinches of TRAD Y SEL fine salt Place 12 small heaps of mixture on a silicone cooking sheet placed on a cold grill. Spread with the back of a spoon to make thin biscuits.
Cook for 13 mins in an oven at 180°C (Th. 6)
Monitor cooking until golden.

Variants:

With sesame: Before cooking, sprinkle the biscuits with a tablespoon of golden sesame seeds.
With pine nuts: Add 1 tablespoon of pine nuts to the recipe.
With Roquefort and poppy seeds: Add 25 g of Roquefort, then mix. Sprinkle with poppy seeds before cooking.

Nous utilisons des cookies pour vous garantir la meilleure expérience sur notre site. Si vous continuez à utiliser ce dernier, nous considérerons que vous acceptez l'utilisation des cookies. We use cookies to offer an improved online experience and offer you content and services adapted to your interests. By using our website, you are giving your consent to our cookies. Pour en savoir plus / To find out more about the cookies Mentions légales / Privacy Policy.

J'accepte les cookies pour ce site internet / I accept cookies from this site