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Thursday, September 1, 2011

beetroot mushrooms

This is a rather spectacular way to serve beetroot. To do so, you must own a Japanese Spiralizer Turning Vegetable Slicer. Just for the record, this is a fantastic machine if you like to make sushi or if you are a raw food enthusiast or vegetarian.

At the blade end of the machine, stick your whole, raw, uncooked beetroot into the round short cylinder then push the handle end, which has several short prongs attached to it into the beetroot so it stays in place. Rotate the handle continuously until all that remains of the beetroot is the very end 'tip' and ‘stork’, which has come about by continuous turning against the round short cylinder. You will not only have a pile of beetroot peelings, good for salads and other uses, but also my magic mushrooms and no waste!

Brush the ‘mushrooms’ with melted butter or a little oil, place them in a greased roasting pan and cook until just done, about 20 minutes on 180C. They make an interesting accompaniment to any dish where beetroot is called for.

Beetroot Mushrooms, click here for printer friendly recipe:

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