White Borscht
Saturday, March 3rd, 2012 09:41 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
threemeninaboatLast Tuesday we went to Trillium for Denver Restaurant Week. It was better than good but not OMG. I'd like to go back in the summer to try their summer menu.
One thing they did that I was floored by was the sauce beneath the trout tasted like a white borscht. I loved the idea of a white borscht.
Mine came out very well.
White Borscht (ingredient amount estimated, feel free to use whatever light colored root veggie, or meat)
carmelize in butter an olive oil: (onions if you can onion in your house, I'd leek too)
1 rutabaga (or half a big one)
1 parsley root
3 big yellow beets
1 parsnip
1/2 green cabbage
deglaze with vermouth
4c chicken stock
1c cream
3c milk
dill, lots of dill
nigella seeds (leave out if you've onioned)
s&p
Here's another thing: Root veggies cook at different times depending on their density. I've listed them in order (also depends on the density of your particular root veggie). Your rutabaga is cooking for a bit while you are peeling and chopping your parsley root, or else your rutabaga bits are still hard while your cabbage is mushy. Trillium didn't quite have that part figured out.
One thing they did that I was floored by was the sauce beneath the trout tasted like a white borscht. I loved the idea of a white borscht.
Mine came out very well.
White Borscht (ingredient amount estimated, feel free to use whatever light colored root veggie, or meat)
carmelize in butter an olive oil: (onions if you can onion in your house, I'd leek too)
1 rutabaga (or half a big one)
1 parsley root
3 big yellow beets
1 parsnip
1/2 green cabbage
deglaze with vermouth
4c chicken stock
1c cream
3c milk
dill, lots of dill
nigella seeds (leave out if you've onioned)
s&p
Here's another thing: Root veggies cook at different times depending on their density. I've listed them in order (also depends on the density of your particular root veggie). Your rutabaga is cooking for a bit while you are peeling and chopping your parsley root, or else your rutabaga bits are still hard while your cabbage is mushy. Trillium didn't quite have that part figured out.
