Tuesday, 6 September 2011

Braised Beetroot With Sour Cream

Despite my beetroot bolting like mad I decided to try and cook with the last of it the other day, figuring that it was worth a go - at worst I would have to ditch it, at best I would have something yummy to eat.

I had some soured cream in the fridge, leftover from making beef stroganoff (which unfortunately I failed to take photos of) and had previously seen a Russian inspired braised beetroot dish online so opted to go for that.

The recipe that follows is adapted from that. It makes quite a lot as a side dish: the first day it accompanied a seasoned, pan-fried pork chop while the second day was alongside some boerewors (spicy South African beef sausages) and horseradish sauce as per the pictures.

Braised Beetroot With Sour Cream
Serves 2 very generously as a side

2 medium beetroot, peeled and cut into small cubes (wear rubber or latex gloves)
1 carrot, finely sliced
2 sticks celery, finely sliced
salt and pepper
1 tsp cider vinegar
50g butter
150ml sour cream
1 tsp flour
1 tsp sugar

Put the carrots, celery and beetroot in a heavy based pan. Season and add the vinegar and butter as well as just enough water to just cover the vegetables.

Cook very slowly (use a heat / simmer mat if necessary as you don't want the veg to catch on the bottom of the pan) for 45-60 minutes or until the beetroot is completely soft.

Stir in the flour then the sour cream and sugar. Make sure all combined and cook for a further 10 minutes.

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