Vegetables in a potato basket

Ingredients for 4 servings:

• 200 g beetroot
• 20 g shallot(s)
• 20 g butter
• ½ tsp vinegar (red wine vinegar)
• 500 ml red wine
• 50 ml port wine
• 30 g butter, cold, in pieces
• Salt
• Pepper, freshly ground
• 60 g beans, green, like bobby beans
• 40 g sugar snap peas
• 60 g carrot(s) (baby carrots)
• 4 zucchini (round mini zucchini, 20 g each)
• 60 g bell pepper(s), yellow
• 250 ml vegetable stock
• 80 g broccoli, florets
• 40 g butter
• Salt
• Pepper, freshly ground
• 200 g potatoes
• Vegetable oil, for frying
• Pepper, freshly ground
• Salt

Instructions

Working time approx. 1 hour 10 minutes; Total time approx. 1 hour 10 minutes

For the sauce, trim the roots and leaves from the beetroot. Peel and finely dice the bulbs. Peel and finely dice the shallot. Melt the butter in a sauté pan and sweat the shallots until translucent. Add the diced beetroot and sweat for 2-3 minutes. Stir in the vinegar, then pour in the red wine and port wine. Reduce the heat and simmer gently for 30 minutes. Strain the beetroot sauce through a fine sieve. This should produce 150 ml of liquid. Season the sauce with salt and pepper. Trim the beans and snow peas, halving the beans crosswise. Trim and peel the carrots, leaving a little of the green part. Remove the blossoms and stems from the zucchini and quarter them. Remove the stems, seeds, and membranes from the bell pepper and cut into thin strips. Bring the vegetable stock to a boil. Cook the beans and carrots in it for 3 minutes. Add the remaining vegetables and cook for another 5 minutes. Remove and drain. Peel the potatoes and cut into thin strips (120g). Oil a colander thoroughly, line with 30g of potato strips, and press them lightly between the two sections. Heat the oil to 170°C and fry the potato baskets one at a time until golden brown. Remove each one, carefully remove it from the colander, and degrease. Lightly season with salt and pepper and place on warmed plates. Melt the butter for the vegetables in a pan and toss them in the oil. Season the vegetables with salt and pepper and fill the potato baskets. Heat the beetroot sauce, add the cold butter, and season to taste. Serve the potato baskets with a little sauce.