Wonder Hash

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Recipe courtesy of Chef Emanuel Loubier

Dante's Kitchen
736 Dante St
1041 Dumaine St
New Orleans, La
866.3634

Wonder Hash

2 oz quinoa
2 oz amaranth
2 oz spelt
2 oz purple sticky rice
2 oz lentils
2 oz corn
2 oz beets
2 oz turnips
1 oz balsamic vinegar, reduced
3 oz raab
1/2 tablespoon sugar
1 oz cane vinegar
1/2 oz butter
1 teaspoon chopped garlic

Cook the first six ingredients separately in salted vegetable stock and let cool. Roast beets and turnips in a 400* oven until tender when poked with a knife and let cool. Peel beets and turnips and small dice them. Blanch raab in salted boiling water for 15 seconds and immediately plunge into ice water. Heat skillet and add 1 tablespoon of butter and when it is melted add ingredients 1-6 season with salt and pepper. Saute beets with 1 tablespoon of sugar and 1/5 oz of cane vinegar until coated in a light syrup. Brown butter in a hot skillet and add turnips. Saute the garlic in butter and add the raab. To serve place the cooked grain mix in a coffee cup and pack tightly. Put the raab in center of plate and unmold grain mix on top of raab. Arrange beets and turnips around grains making sure to use some of the candy liquid and black butter on the plate.

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