A few more days and we’re back to the month of May. From May to September the summer beetroot is back to be used nice and fresh. The beetroot was discovered in the 16th century, and a good thing too, it being not only very nutritious but delicious not only to adults! It is ideal to bring more playfulness and experiment to the kitchen. Feather Down have nabbed a recipe from the Dutch specialities, so you can enjoy not just the sight of such a beautiful dark red vegetable.
Dutch red “stampot” stew
Ingredients for 4 people:
750 g potatoes
250g cooked beetroot
100g smoked bacon
Pepper and salt
Peel and wash the potatoes and cook them for about 20 minutes.
For the last 5 minutes, let the cooked beetroot boil.
Chop the onion and fry with the bacon until brown.
Cut the chicory, wash and let it then drain well.
Drain the potatoes with beets and mash them. Add the fried bacon and onions and add salt and pepper to taste.
At the last moment, add the chicory and stir well to combine.
Serve immediately so that the chicory is not soft.
Fancy making this recipe once at a real environment Down Farm? Then please have a look at all the farms, there is definitely something here through the range of 33 farms and Country Retreats to provide the perfect background to your red veg!