Cut the shallot in half and clean it. Now chop it.
Then melt the butter in a frying pan and also add the sugar and the salt. Let this caramelize for 2 minutes before adding the shallots and caramelizing those till a light golden color starts to form.
Now add the beetroot trimmings with the thyme and pan fry it for 5 minutes.
Then deglaze the pan with the vegetable broth and the white wine vinegar and let this reduce almost all the way.
After that remove the sprigs of thyme and transfer it into a blender.
Blend it till smooth.
Then add a knife tip of Xanthan gum and blend it for another minute. The Xanthan gum will prevent the cream from leaking any liquid once plated.
