Savory Red Beet Broth
with Sour Cream & Caviar Crowned Beet Custard

  
Savory Red Beet Broth    
Amount Measure Ingredient
4  ea., medium  Whole raw beets
      1/2 beet for beet chips    
      1 beet for brunoise    
2 . ea, medium  Whole carrots
4 ea. Celery stalks
4  cloves Garlic, chopped 
1  tsp Nutmeg 
1  tsp Salt, Kosher 
2  tsp Coriander 
1  tsp. White pepper 
     

Preparation:
Peel all beets. Slice 1/16th inch strips on the mandolin for the beet chips and cut one beet into fine brunoise. Cut all remaining beets into medium dice and place in a sauce pan with 3 quarts of chicken stock. Bring to a boil. Peel and medium dice both carrots and celery and add to beet stock. Add all spices and "continue cooking broth. When vegetables are tender, place in blender and puree, strain through chjnois (reserve 16 oz. for timbales).


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