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Robert's Beetroot Sauce

3 medium red beets
2 small onions, diced finely
1 clove garlic, diced finely
1/2 chile pepper, diced finely
1 bay leaf
1 tablespoon butter
1 cup dry white wine
2 cups cream
4 cups fish stock (this can be made of bones and cuttings or purchased)
1 tablespoon Dijon mustard
Salt and black pepper to taste
1 tablespoon cornstarch and small amount of water for dissolving it
4 ounces cream cheese
1 tablespoon honey

Wash the beets and leave the skin on, as well as the tap root and a small amount of stem. While you prepare the sauce, simmer the beets for about 40 minutes or until tender.

Heat the butter in a heavy pan; add onions, garlic, chili pepper and bay leaf. Roast in the butter for 2 to 3 minutes.

Then add the wine, cream, fish stock, mustard and seasonings to taste. Let the sauce simmer for 10 minutes, then thicken with the cornstarch in water.

Now let the fish sauce boil gently for about 10 minutes, then thicken the sauce just a bit with 1 tablespoon of cornstarch dissolved in cold water.

Peel the beets, remove root and steam, cut in large dices and mix with the sauce in the pot.

Put the sauce, but not the bay leaf, in a blender and mix it until it is smooth.

Pour the sauce back into the pot and mix in the cream cheese and 1 tablespoon honey. Do not let the sauce boil after this point; just heat it up to a boiling point.

Chef Robert lafsson, now chef at Iceland's Hotel Holt

Thursday, February 15, 2001

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