baby beets roasted in patchouli sugar crust
bocconcino di pura capra
Villa Manodori dark cherry balsamic
I've posted about roasting in a sugar crust before. The technique, introduced by Pierre Gagnaire and Herve This, replaces the salt in a traditional salt crust with sugar. The process caramelizes the sugar during roasting and infuses the contents with the aroma of caramel.
The technique worked beautifully on bananas and though I never took it any further, I always thought that I would like to try it on root vegetables– particularly beets.
Beets were the first thing that came to mind when tasting fresh patchouli leaves and a subsequent sampling of roasted beets with chopped patchouli proved to be a good pairing. The next progression of thought was to bring the two together in a sugar crust.
Taking advantage of the enclosed environment of roasting in a porous crust as a vehicle for aroma-infusing, I incorporated patchouli leaves into part of the sugar. To optimize the meager harvest from my few plants, I limited it to the layer of sugar that is in direct contact with the beets, then covered that with the remaining sugar/egg white mixture.
The beets, when cooked this way, seemed to condense in texture and flavor, like inspissated versions of themselves. The patchouli did not ambush their flavor, but gave them a mysterious edge; haunting them with an earthy aura.
Sugar crust: Mix 3 pounds (7 cups) sugar with 3 egg whites until well blended. Lay down a 1/2" thick base layer of mixture on a silpat. Press to compact. Lay food on top of base, leaving at least 1" in between. Cover with a thick layer of remaining mixture, pressing well on all sides. Bake at 275 F. Test for doneness by inserting a skewer through the crust and into the food. Allow to rest for a few minutes after removing from oven and breaking open the crust.
Playing with Fire and Water 
What a great idea. This would work on all the sweet root vegetables and winter squash. Even apples and other fruit. And at different temps. Even meats. Imagine a dry BBQ rub encrusted..I may be getting ahead of myself.
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Just found this blog today, very inspiring. I always like using traditional ingredients on Thanksgiving but giving them a new twist – I think i just found out what I’m doing with beets this year! Thanks!
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