Recipe Inspiration

Ingredients...

500g brunoise of courgette, leek, red onion and raw beetroot

16g Essential Cuisine Vegetable Stock Mix

150g unsalted butter

70ml whipping cream Bayleaf

Fresh sage leaves

Micro sage leaves to garnish

100g diced shallots

1/2 clove garlic

1.2kg La Tua Beetroot & Goats Cheese Tortellini

Method...

1. Cut the vegetables into a small dice
   
   
2. Bring the pan of water to the boil and blanch the vegetables for 30 seconds and refresh in ice cold water, drain all water
   
   
3. In a separate pan, place the garlic and diced shallots, start to cook gently without colour. Add the Essential Cuisine Vegetable Stock Mix along with 200ml of water and the bayleaf and bring to the simmer
   
   
4. Add the cream to the reduction, bring to the boil and reduce slightly
   
   
5. Remove from the heat and start whisking in cubes of cold, unsalted butter, making sure not to add too much at a time
   
   
6. Pass the sauce through a strainer
   
   
7. Pick the sage leaves and finely slicethe leaves (chiffonade)
   
   
8. Add to the sauce, bring to the heat and serve, do not overcook the sauce once the leaves are added as they will start to go black
   
   
9. Toss the pasta into the cooked sauce and serve