Vegetable Brunoise Topped With Beetroot Jam

Ingredients list for Vegetable Brunoise Topped With Beetroot Jam

• 1/4 large Carrots
• 1/4 large Beetroot
• 1/4 large Green capsicum
• 1/2 medium Carrot
• 1/4 medium Cucumber
• 2 medium Beetroots boiled, peeled and chopped
• to taste Salt
• 4 teaspoons Sugar
• 1/2 teaspoon Black pepper powder
• 2 teaspoons Lemon juice
• 1 cup Hung yogurt
• a few leaves Parsley

Method

1. Cut the capsicums into thin vertical strips and further cut them into small cubes. Thinly slice carrot and cucumber and further cut into thin strips and then into small cubes.
2. Place all the vegetables in a bowl. Puree the beetroots and transfer into a pan and sauté over medium heat.
3. Add salt, sugar and quarter cup of water and mix. Add quarter teaspoon pepper powder, one teaspoon lemon juice and mix and cook till it reaches jam consistency.
4. Add hung yogurt to the chopped vegetables and mix. Add the remaining pepper powder and remaining lemon juice and mix.
5. Take two spoons of the same size. Take some of the vegetable mixture on one spoon and gently transfer it from one spoon to the other to shape into a brunoise.
6. Place the brunoise, one in each white soup spoons. Arrange them on a serving plate side by side.
7. Drizzle some of the beetroot jam on each brunoise, garnish with a small parsley leaf and serve.