Verrine Beetroot Cream And Parmesan Chips Recipe

Beets aren’t just for salads anymore! Let me walk you through my latest kitchen adventure where I transformed humble beetroots into a ridiculously silky beetroot cream, all topped with crispy Parmesan chips and a sprinkle of fresh chives. Trust me, your taste buds are in for a treat.

Combining beetroots with creamy textures is something I adore, and my Verrine Beetroot Cream and Parmesan Chips does just that. The cooked beetroots blend beautifully with rich, heavy cream.

But the dish also features a crisp, savory element in the form of Parmesan chips. To make the dish even better, I added a hint of balsamic vinegar, which I find makes for a superb complement to the beets.

Finally, Chives, which I find are superior to scallions or onions in this dish, make for a superb garnish and a finish that elevates the dish.

Ingredients

• Beetroots: High in fiber and antioxidants, adding vibrant color and sweetness.
• Heavy cream: Provides a rich, creamy texture and adds a smooth mouthfeel.
• Parmesan cheese: High in protein; adds a savory, umami flavor to the dish.
• Olive oil: Heart-healthy fats and rich taste to enhance the creaminess.
• Balsamic vinegar: Adds a sweet and tangy element; balances creaminess.
• Chives: Fresh herb that brings a subtle onion flavor and bright color.

Ingredient Quantities

• 2 medium beetroots, cooked and peeled
• 200 ml heavy cream
• Salt and pepper to taste
• 1 tablespoon olive oil
• 50 g grated Parmesan cheese
• 1 teaspoon balsamic vinegar
• Fresh chives for garnish

How to Make this

1. Set your oven to 180°C (350°F) to warm up. While it is working, take a baking sheet and line it with parchment paper.

2. Grate the cooked and peeled beetroots and place them in a blender. Add the heavy cream, olive oil, balsamic vinegar, salt, and pepper. Blend until smooth and creamy.

3. Pour the beetroot cream into a medium saucepan and slowly warm it over low heat, stirring occasionally. Do not let it boil.

4. Place small mounds of grated Parmesan cheese on the prepared baking sheet, spacing them apart. Flatten each mound gently with a spoon to form thin circles.

5. Bake the chips until they are golden and crisp; this should take about 5–7 minutes. Watch them closely; it’s easy to go from perfect chips to burnt chips.

6. When finishing, take the Parmesan chips out of the oven and allow them to cool on the baking sheet until they become firm.

7. Equally divide the warm beetroot cream into glasses or verrines.

8. Crumble the cooled Parmesan chips into large pieces.

9. Each verrine should be garnished with a few pieces of Parmesan chips and some freshly chopped chives.

10. Immediately serve while the cream of beetroot is warm. Only then can you enjoy the delightful blend of flavors and textures of this dish.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Grater
5. Blender
6. Medium saucepan
7. Spoon
8. Measuring spoons
9. Measuring cup
10. Knife (for chopping chives)
11. Cutting board
12. Glasses or verrines for serving
13. Spatula or mixing utensil for stirring

FAQ

• Can I use pre-cooked beetroots for this recipe?Using pre-cooked beetroot can save time. Just be sure they’re peeled and ready to blend.
• What can I use instead of heavy cream if I want a lighter version?Substituting heavy cream can be done using Greek yogurt or a lighter cream, but their textures differ slightly from that of heavy cream.
• Is it necessary to use fresh chives for garnish?You can use other herbs like parsley or dill, but there is nothing quite like fresh chives, which add a nice contrast in flavor.
• How can I make the Parmesan chips crisper?Make certain that the cheese is spread out thinly and uniformly on the baking sheet. Bake it at a high temperature until it is golden brown.
• Can the beetroot cream be made in advance?You can, indeed, make the beetroot cream a day ahead of time and chill it. Mix well before presenting.
  
• What is the purpose of the balsamic vinegar in the recipe?A touch of acidity and sweetness from the balsamic vinegar balances out beetroot’s earthy flavor.
• How should I store leftovers?Any leftovers should be stored in airtight containers in the fridge. They will last for about 2 days. The beet cream and the Parmesan chips, however, should be kept apart in that same timeframe for the best result.

Verrine Beetroot Cream And Parmesan Chips Recipe Substitutions and Variations

Substituting for heavy cream: Use Greek yogurt or sour cream in its place for a delightful twist.
Try these instead of olive oil: Use avocado oil or walnut oil for a nutty flavor.
Parmesan cheese alternatives: Pecorino Romano, Grana Padano. These cheeses have a similar flavor profile to Parmesan and can be used in its place.
In place of balsamic vinegar, use apple cider vinegar or red wine vinegar, both of which have different acidic profiles.

Pro Tips

1. For a deeper flavor, consider roasting the beetroots rather than boiling them. Wrap them in foil with a little olive oil, and roast at 200°C (400°F) for around 45 minutes or until tender.

2. To enhance the taste of the Parmesan chips, try adding a small pinch of paprika or chili powder to the cheese before baking for a slight kick.

3. When blending the beetroot cream, add a splash of lemon juice for a touch of brightness, which will balance the earthiness of the beetroots.

4. For additional texture, include a small handful of toasted walnuts or almonds sprinkled on top of the garnished verrines just before serving.

5. If the beetroot cream is too thick after blending, adjust the consistency by adding a little more cream or some vegetable broth until it reaches your desired texture.