4 yellow beet roots
2 cups of hazelnuts without shell
A piece of parmesan cheese stored
300 grams of butter
Salt and black pepper
4 leaf mangold
For this recipe you can add some fresh truffles at the end (if you want)
Do like this:
Boil the beet roots in some salted water until they are soft. Then rinse them in cold water and carefully peel off the skin with your hands. Then divide them into large pieces.
Rinse the mangold leaves and divide in the middle, put on paper towels and allow to drain.
Heat the oven to 180 degrees and place the hazelnuts in an ovenproof form. Roast the nuts for about 4–6 minutes until they have a golden brown surface. Then let them cool and then chop them into smaller pieces.
Put the butter in a saucepan but save a tablespoon. Boil the butter and stir occasionally with a whisk. Remove the butter from the heat when it starts to get a golden brown color.
Heat a frying pan with a tablespoon of olive oil. Add the carrots and bake them for a few minutes until they are colored. Then put in the mangold leaves and a tablespoon of butter. Stir and fry until the leaves begin to soften. Salt and pepper. Remove the frying pan from the heat.
Place the carrots and mangold on a plate, stir in the browned butter and pour it over the beet roots and the mangold. Top with the roasted hazelnuts and grate generously with parmesan cheese.
Serve and enjoy!
This recipe was created by Isabella Morrone!! And the pic was taken by Danger Österlin. I cooked the food but then I lost all these pictures on the computer somehow;( I had some Valpolicella Superiore to the food. Just like I was recommended. And it was a perfect pairing!