I’ve been putting off using the free beetroot that I thought was a turnip cos I didn’t know what to do with it. In the end I decided to make a beetroot soup. Here‘s the recipe I based it on. Except I didn’t weigh the onion or beetroot (that’d be weird), I just used 1 of each. When I was blitzing it with the hand blender, it looked like a lovely frothy raspberry soup, it’s such a pretty colour. Anyway, here it is:
I’d never had beetroot soup before and it was surprisingly tasty. Mine was quite peppery (cos I added loads of pepper, duh) which I liked. It’s not my favourite soup but nonetheless a very healthy wholesome meal.
Oh, and it didn’t make my wee go pink as I expected, which was a bit of a disappointment.
See you later. x
Filed under Food, Recipes
…and that’s free food!
I did a friend a favour a couple of days ago -I didn’t expect anything in return but ended up leaving with two big bags of fresh veg from her friend’s allotment. Result.
So I bought some lamb chops yesterday and was ready to make a mega cheapo Lancashire Hotpot using my free courgette, potatoes and turnips. That was until I cut into the turnip, and it turned out to be a beetroot! Oops! Anyway, here it is:
Put some lamb chops in the bottom of a casserole dish then layer with thinly sliced potatoes, then a layer of chopped courgette and green beans. Season the veg with salt, pepper and mixed herbs (I would have used rosemary but didn’t have any). Repeat the layers ending with a layer of potatoes. Pour over a pint of beef stock (only stock I had!), add a bouqet garni, brush the top with melted butter and season. Bung it in the oven for 2.5 hours on 170 C, then remove the lid and cook for another 30 mins on 220 C. Remove the bouqet garni and devour the hotpot in true Lancashire style, with a flat cap on and a whippet by your side. Yum.
Now I just need to know what to do with the beetroot!
P.S. WordPress doesn’t recognise the word ‘courgette’! Grrr it’s a bloomin British zucchini! Rant over.