Beet, katsuobushi & peanut

Try the plant-based beet recipe from the chef of Parisian restaurant Chenapan, full of finesse and lightness, with fine, slightly crunchy petals.

This recipe by Bruno Laporte, chef of the Chenapan restaurant in Paris, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves 4
Preparation time: 20 min
Cooking time: 50 min

Ingredients forthe beet, katsuobushi & peanutdish

2 large red beets
2 eggs (organic)
60 g butter
15 g dried bonito flakes
60 g white miso
8 g wasabi
1 cl lemon juice
100 g peanuts
Guérande salt

Stepsfor beet, katsuobushi & peanuts

Beets: cover and cook the beets in salted water with their skins for 25 to 30 min, depending on size.
Bonito sauce: plunge the eggs into a pan of boiling water, cook for 6 min, then leave to cool. Shell and chill.
Make a hazelnut butter. Blend the soft-boiled eggs at high speed, then whisk in the hot beurre noisette. Add the grated dried bonito, then the miso and wasabi. Finish with the lemon juice. Strain and chill.
Peanut paste: roast* the peanuts in the oven at 160°C for 10-12 min, then mix with Guérande salt to obtain a paste.
Finishing: once the beets are cooked, refresh them in cold water and remove the skin. Cut into thin slices 2 mm thick.
Presentation: line the bottom of the plate with peanuts, add a dollop of cold bonito sauce and arrange the beet slices as you wish.

For furtherinformation, contact

Chenapan, 28 rue de la Tour d'Auvergne, 75009 Paris 9
12.5/20 in the Livre des 109
Read Gault&Millau's review of Chenapan

These recipes might interest you

Easy

Angus picanha, miso ginger corn purée, chimichurri sauce

Discover Thierry Marlé's recipe for Asa with a South American twist: Argentine Angus beef, corn and chimichurri sauce his way.

More information

Chef Thierry MARLÉ

Restaurant ASA
34000 MONTPELLIER

Intermediate

Chicken ravioli, cardinal sauce, langoustine-girolles

Trained in Italy, Opera chef Vasco Baldisserotto gives his recipe for ravioli with a fine poultry stuffing flanked by a cardinal sauce, scampi and roasted mushrooms.

Read