Lots of spuds and one beetroot left in my veg box…….
Potato Beetroot Boulangere
serves about 6-8 as a side dish
Potato, beetroot and onion cooked to syrupy ooziness, with a crunchy surface….
A really good side dish to serve with a barbecue. We had it alongside Lamb with Anchovy and Harissa Butter.
800 ml chicken stock
3 thyme sprigs
2 bay leaves
3 garlic cloves, peeled
5 tablespoons olive oil
2 large onions, peeled and sliced
750g about 4 large potatoes
1 raw beetroot, about 150 g
Sea salt and freshly ground black pepper
1. Heat the oven to 200˚C/gas 6. Pour the stock into a saucepan. Add the thyme, bay leaf and the garlic cloves, and bring to the boil, reduce heat and simmer gently for 15 minutes. Remove from the heat then strain, but keep the garlic which will be really soft and tender by now, and press through a sieve back into the pot.
2. Warm the olive oil in a frying pan over a medium-low heat and sauté the onions until really softened and lightly golden, about 20-30 minutes.
3. Meanwhile, peel and finely slice the potatoes and beetroot. (a really large knife or a mandolin is really handy for this. I’ll post about this later.) Layer the potatoes and softened onion in an ovenproof dish, seasoning well in between the layers.
4. Pour the stock over and press the potatoes down. Bake for 35-4o minutes until lightly golden brown on top and the potatoes and beetroot are very tender and have absorbed most of the liquid.