Beetroot Burgundy

Last Updated on October 8, 2024

In two deep pans prepared dish, in one beetroot together with other ingredients, in the other mushrooms with onions, both pans then mixed and dish served sprinkled with pumpkin gomasio.

Ingredients:

4 pieces of small beetroot 4 pieces 4 pcs garlic cloves 3 pcs

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1 pc onions 500 ml 250 ml of dry red wine 2 tbsp rajski purée 2 tbsp olive oil 1 tablespoon cane sugar 2 teaspoons gustine (cornstarch) dissolved in 1 tablespoon water a few sprigs of fresh thyme (dried in a pinch) pepper salt Other: 10 pcs of mushrooms 2 pcs red onions 2 pcs yellow onions 2 tbsp olive oil 1 tbsp butter pepper salt

Procedure:

In a wok, heat oil, add onion cut into wedges and let it fry

Add chopped garlic and let it flourish, then peeled and sliced beets and peeled and sliced carrots, sauté for a while

Stir in the beetroot and peeled and sliced carrots./li>

After a while add the purée, sugar and sauté again

Add the wine and let it partially evaporate

Pour in the broth, add the bay leaf, thyme, salt and pepper, cook until tender for about 50 minutes (depending on how big you cut the beets into pieces)

Finally add the soaked starch and top up with water or broth as needed

Heat both fats in a second pan and add the sliced onions and sliced or quartered mushrooms, sauté for about 15 minutes, then season with salt and pepper, add to the wok with the beets and heat through together

Salt to taste, if necessary.

See also  Lamb Ragout

Sprinkle the plates with pumpkin gomasio, which is crushed roasted pumpkin seeds with sea salt (Health Food stores).

Recommendation:

Serve with or without bread.

Note:

Recipe from Cooking with Tom, photography and text by Nadia Indruchová