From NOMA - Glazed beets and apples; a world class expirience at home

Glazed beets and apples. Photo: Cullinaire Saisonnier

This first of two recipes featuring the worlds best restaurant, NOMA (Restaurant Magazine). This recipe is a little work and require timely preparations; however this is an opportunity to create a Worlds Best Restaurant/3 Michelin Star expirience in your own home.

Friends, family and who ever you choose to invite to join your dinner table will have a culinary expirience that will be difficult to match - even by the absolute top 10 restaurants in the world!!!

Serves 4 persons

Ingredients:

Sauce

2000 g big beets

20 g fresh or dried woodruff

1 star anise

15 g chickenglace

Applevinegar

Smoked  marrow

200 g. Marrow from vealbones

1000 g water

70 g salt

100 g woodchips

Garnish

4 mediumsized long beets

1 big round beet

4 green acidic apples

60 gr water

50 gr butter

2 twigs of thyme

8 leaves of sorrel

Sauce

Peel and juice the big beets, add the woodruff and star anise and reduce to 1/4 . Season with the chickenglace, applevinegar and strain.

Marrow

Soak the bone marrow in ice water for 48 hours changing the water at least two times a day. Cook a brine on salt and water and when cooled down soak the marrow for another 48 hours. Smoke lightly in smoker with smoking chips and hay. Cut slices of approx. 0,5 cm and cut them out with a round cutter. Melt all the marrow remainings and pass through a strainer when completely melted.

Garnish

Boil the long beets for 35 min until tender, strain off and peel them before they cool down, cut in discs of 1 cm thickness. Slice the apples 1 cm thick and cut them out with a roundcutter in the same size as the beets. Heat the water and whisk in the butter to emuslify, add the thyme and cook the apples at low heat for around 2 min.

Slice the big beet finely on the meatslicer and cut out 3 discs per person with a roundcutter twice the size of the beets and apples. Cut the sorrel in the same size and let it sit in cold water for 5 min.

Serving

Heat and glace the beets in the sauce and plate them with the apples, sorrelleaves and the raw discs of beets, heat the marrow slowly in the oven and add to the plate, split the warm beetsauce with the melted marrow and sauce the plate.

DINNER - by Michelin Star Chef Rene Redzepi is served!