Saturday, 23 March 2013
I got the idea for this recipe from Katja who writes the German blog Glücksmomente and altered it slightly. It looks stunning and is simply delicious. Raw beetroot works just as well but I would recommend coarsely shredding and not just dicing it as it takes quite a long time to cook. You'll probably also need more stock.
1 kg precooked beetroot without vinegar
750 ml vegetable stock
500 g potatoes
1 small onion
1 garlic clove
a thumbsized piece of fresh ginger
freshly ground black pepper
extra virgin olive oil
1 heaped tbsp hot horseradish sauce
Peel and wash the potatoes. Dice the potatoes and beetroot. Finely chop the onion and garlic, peel the ginger and grate.
Heat the olive oil and gently fry the onion, garlic and ginger until soft. Add the potatoes and beetroot. Stir until well coated with the onion mix. Season with pepper. Add the vegetable stock, bring to the boil and simmer for 10 minutes until the potatoes are tender.
Blitz and add the horseradish sauce. Check the seasoning. Add salt if required. Serve with a nice dollop of soured cream.