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
td>bean leaves
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.
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