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Beet, tomato and cucumber parfait

Updated: Wednesday, April 23 2014, 10:23 AM CDT
Made by:
Chef Augie Mrozowski 

2 1.5" by 6" pvc pipe or ring
1 large tomato
1 medium to large beet cook and cooled
1 small cucumber
Olive oil
Champagne vinegar

For garnish:
Balsamic reduction
Virgin olive oil
Tomato caviar
Micro greens

Dice small all vegetables separately for the tomato peel the outer meat to expose the caviar (seed sack) spoon out gently and set aside to use as a garnish on the plate, and place into bowls, season with a small amount of vinegar and olive oil, salt and pepper, let sit for 10 minutes then strain into a sieve let drain, then oil the inside of the tube and begin to fill a third of the way pressing down each layer until full. let the parfait rest in refrigerate  for
at least an hour.

To serve; gently center the tube onto a plate while pushing the center with small plunger pulling up on the tube to expose the parfait, garnish with three dot of balsamic reduction, three tomato caviar, and a few drops of evoo, top with a pinch of micro green on the top center.

This recipe aired 09/11/12.
Beet, tomato and cucumber parfait

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