CHEFS' RECIPES Jump to recipe
Beetroot Lyonnaise (shown with barramundi with braised oxtail)

Beetroot Lyonnaise

Shown with barramundi with braised oxtail.

“I’m a bit of a beetroot junkie, I don’t know if that’s a kiwi thing, but on every menu, I’ve got to have beetroot in some form or another.” — Warren Turnbull

Beetroot Lyonnaise

Serves 4
Cooking Time Prep time 10 mins, cook 50 mins
300 ml   veal stock
5   beetroot (800gm), peeled
100 ml   cabernet sauvignon vinegar
50 gm   caster sugar
1   star anise
100 gm   butter, coarsely chopped
1   onion, thinly sliced


1 Bring stock to the boil in a saucepan over high heat and cook until reduced by half.
2 Combine beetroot, vinegar, sugar and star anise in a large saucepan, add enough water to just cover and simmer, covered, over medium heat until just cooked (20-25 minutes). Do not overcook. Drain, cool, then thinly slice.
3 Melt butter in a saucepan, add onion and a pinch of sea salt and cook over low heat, stirring occasionally, until onion just starts to brown (10-12 minutes). Add beetroot and stir gently, add reduced veal stock and cook until beetroot is tender (5-6 minutes). Season to taste and serve with barramundi with braised oxtail.


RECIPE Warren Turnbull PHOTOGRAPHY William Meppem STYLING Emma Knowles

Search by cuisine, name, ingredients...
Oysters with mignonette and truffle crépinettes Oysters with mignonette and truffle crép... Yabbies with peas, baby spinach and asparagus Yabbies with peas, baby spinach and aspa...
Witlof and lilly pilly salad Witlof and lilly pilly salad Roquefort fondant Roquefort fondant
Previous Next
Goose ballottine with braised cabbage and cinnamon apple Goose ballottine with braised cabbage and cinnamon apple Cider-glazed baby ham with ginger and cardamom Cider-glazed baby ham with ginger and cardamom
Classic brined roast turkey Classic brined roast turkey Neil Perry: Classic fried rice Neil Perry: Classic fried rice
Previous Next