Organic food by Whytes' from Manitoba, Canada

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Beetroot

Harvest 2016 | In stock | kg

Belonging to the same family as chard and spinach, both the leaves and root can be eaten - the leaves have a bitter taste whereas the round root is sweet. Typically a rich purple colour, beetroot can also be white or golden. Due to its high sugar content, beetroot is delicious eaten raw but is more typically cooked or pickled.

x $2.95 = $2.95

Nutritional value

  • Energy 43 kcal
  • Carbohydrates 10 g
  • Fat 0.2 g
  • Protein  1.6 g
Vitamins:
  • a
  • b9
  • b3
  • c
  • d
Minerals:
  • Na
  • Ca
  • Mg
  • P
  • K

Special Recipe

Ingredients Plum Galette Directions

Plum Galette

Pastry dough for a single-crust pie

2 tablespoons semolina flour

8 tablespoons granulated sugar

5 large red plums (1 1/2 lb), halved, pitted, and each cut lengthwise into 8 wedges

1 tablespoon confectioners sugar

3/4 cup creame frache or sour cream

1 tablespoon Armagnac or Cognac (optional)

Special equipment: parchment paper

  1. Put oven rack in middle position and preheat oven to 375°F. Line a large (17- by 12-inch) baking sheet with parchment paper.
  2. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Transfer to baking sheet.
  3. Stir together semolina flour and 2 tablespoons granulated sugar and spread evenly over dough, leaving a 1-inch border. Arrange plums, skin sides down, in 1 layer on top of sugar mixture, then sprinkle plums with 3 tablespoons granulated sugar. Fold in edge of dough to cover outer rim of plums, pleating dough as necessary.
  4. Bake galette, loosely covered with a sheet of foil, 40 minutes. Remove foil and bake until fruit is tender and juices are bubbling, about 5 minutes more.
  5. Transfer galette on baking sheet to a rack and immediately brush hot juices over plums using a pastry brush. Dust hot galette with confectioners sugar. Cool to warm or room temperature, about 30 minutes.


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