Beet confit with red wine
- 15 ml (1 tbsp.) butter
- 125 ml (½ cup) red onions, chopped
- 1 garlic clove, minced
- 310 ml (1¼ cups) beets, grated
- 85 ml (1/3 cup) red wine
- 45 ml (3 tbsp.) maple syrup
- 5 ml (1 tsp.) fresh thyme, leafless
- Salt and freshly ground pepper
- Canola oil for frying
- 250 oz Kénogami cheese, diced in 2 cm (¾ in.) cubes and put in the freezer for 15 to 30 minutes
- 250 ml (1 cup) store-bought tempura batter mix, prepared
- 250 ml (1 cup) panko (Japanese breadcrumbs)
- In a saucepan, melt the butter and brown the onion and garlic for 2 minutes.
- Add the beets and cook for 5 minutes. Deglaze with red wine and add the syrup.
- Stir in the thyme and season generously.
- Cook until the liquid is thick and sticky. Set aside.
- In a deep-fryer or deep saucepan, heat canola oil over high heat.
- Dip the Kénogami into the tempura batter, covering it completely.
- Then, roll it into the panko breadcrumbs, coating it thoroughly.
- Fry the Kénogami tempura in hot oil. When the breadcrumbs are golden brown, remove from oil and drain on a paper towel.
- Serve hot, topped with a spoonful of beet confit with red wine and fresh herbs.
Looking for an alternative to this cheese?
- Visit our Soft with washed, natural or mixed rind cheeses section.
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