Name: Beetroot Relish
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: Makes 1 cup
Ingredients: salt; small knob of fresh ginger; 1 clove; 2 teaspoons brown sugar; 1 beetroot; ½ teaspoon fennel seeds; 1 garlic clove; 1 bird’s-eye chilli, split open; ½ teaspoon black peppercorns; 30 ml cider vinegar

Preparation info

Makes
1 cup

Difficulty
Easy
Ready in
1 hr 15

Appears in

At Home with Sous Vide

By Dale Prentice

Published 2013

About

This is my sous vide version of a great recipe by highly regarded Australian chef and award-winning food writer Christine Manfield. Don’t be afraid to make a good batch of relish—beetroot cooked this way is very moreish and goes with everything.

Ingredients

1 beetroot
small knob of fresh ginger
1 garlic clove

Preserve
Vegan
Sous vide
Gluten-free

Method

Preheat water bath to 85°C/185°F.

Peel and grate the beetroot and ginger, and thinly slice the garlic on a mandoline. Place beetroot, ginger and garlic in a vacuum pouch with the brown sugar, a generous pinch of salt and the cider vinegar. Wrap the fennel seeds, black pepper

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