Kipfler potatoes, roasted beetroot, whey and burnt butter sauce

Alejandro Saravia / Victoria by Farmer’s Daughters

Victoria by Farmer’s Daughters is a unique culinary experience overlooking the Birrarung, at Fed Square.

Helmed by Executive Chef Alejandro Saravia, the restaurant celebrates the regions, produce and producers of Victoria. At its heart is an ethos of elevating seasonality: using the best, freshest ingredients and produce available.

Serves 4

This dish, which can be prepared as a main or a side dish, uses a common waste product – whey – which can be saved from your pot of natural yoghurt or separated from milk when making cottage cheese. When you purchase carrots from your market or greengrocer, save the green tops; this recipe uses their pretty green leaves as decoration.

Ingredients

Potatoes and roasted beetroot

500g kipfler potatoes
3-4 medium-sized beetroot
2 tbs olive oil
Salt and pepper to taste

Whey and burnt butter sauce

1 cup (250ml) whey¹
4 tbs unsalted butter
1 small red chilli, finely diced
1 shallot, finely diced
2 cloves garlic, sliced
Salt and pepper, to taste

Garnish
Hazelnuts
Leafy tops of carrots (optional)
Leafy tops of beetroot

Method

STEP 1

Preheat the oven to 200°C (390°F). Wash the beetroot and the Kipler potatoes thoroughly to remove any dirt. Chop the leafy tops off the beetroot and save them for later, to decorate the dish.

STEP 2

Place the beetroot in a mixing bowl. Drizzle olive oil over them and toss well to coat all the beetroot evenly. Season the beetroot with salt and pepper according to your taste. Spread the seasoned beetroot evenly on a baking tray lined with parchment paper.

STEP 3

Place the potatoes in a pot and cover them with cold water. Add a pinch of salt to the water.

STEP 4

Place the baking tray with the beetroot in the preheated oven and roast for about 35-40 minutes, or until they are tender and slightly caramelised. You can check their doneness by inserting a fork or knife into a piece; it should go in easily. Once the beetroot is roasted to your liking, remove them from the oven and set aside.

STEP 5

While the beetroot is cooking, bring the pot of water with the potatoes to a boil over a high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are tender when pierced with a fork. Drain the boiled potatoes in a colander to remove excess water.

STEP 6

While the vegetables are cooking, prepare your ingredients for the sauce. Make sure you have your whey strained and ready to use. Finely dice the red chilli, shallot, and sliced garlic.

STEP 7

Place a medium-sized skillet or saucepan over medium heat. Add the unsalted butter to the pan and let it melt. Swirl the pan occasionally to ensure even melting. As the butter melts, it will begin to foam. Keep a close eye on it. The butter will go through various stages – foaming, then subsiding, and finally browning. You’re aiming for a golden-brown colour.

STEP 8

Carefully pour in the whey, and blitz everything together using a hand blender until both butter and whey are fully incorporated.

STEP 9

Add the diced chilli, shallot, and minced garlic into the mix. Allow the mixture to simmer gently for another 2-3 minutes, letting the flavours meld. Taste the sauce and season with salt and pepper to your preference. Remember that the whey might already have some natural saltiness.

STEP 10

To serve, cut the potatoes and beetroot into bite-sized pieces. Place the potatoes and beetroot pieces in a bowl. Pour the whey and burnt butter sauce dressing both the potatoes and beetroot. Garnish with carrots tops and beetroot tops. Shave some roasted hazelnuts on top of the mix and finish with drizzle of olive oil.

Notes

1. Whey can be strained from your pot of natural yoghurt, using a muslin cloth to squeeze out the liquid. It is also a bi-product of making cheese – and you will be able to find lots of recipes to extract cottage cheese and whey from milk online. Alternatively, you can use milk with a squeeze of lemon juice for tang.

To learn more about Victoria by Farmer’s Daughters and to book, visit their website: https://www.victoriarestaurant.com.au/

For more ideas and inspiration for sustainable living, check out the full RESET: Spring at Fed Square program, which includes events and activations all about learning to live more sustainably.