Butter mixes, spreads and dips
Beetroot ketchup
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
750 g roasted beetroot
100 g butter
50 g brown sugar
100 g red wine
50 g apple cider vinegar
Recipe preparation
(1) Wrap the beetroot in aluminum foil and bake in the oven at 180°C until tender and soft. Lightly caramelize the butter and sugar, deglaze with the vinegar and red wine and reduce briefly. Peel the beetroot, chop into large cubes, pour into a pacotizing® beaker with the vinegar and caramel mixture, and cut twice with the Coupe Set knife.
(2) Close with lid and label. Freeze at -20 °C for at least 24 hours.
(3) When needed, pacotize® 8 times at normal pressure.
Recipe and image by Lars Jungermann
Pacojet settings
Mode: Pacotizing®Pressure settings: Normal pressure
Number of automatic repetitions: 8
Jet®-Mode suitable: no