Post by Silly Yak on Jan 26, 2011 17:56:30 GMT
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Serves 2 as a side dish
250g small onions or large shallots
2 tbsp extra virgin olive oil
100ml vermouth
2 tbsp sultanas
4 tbsp water
2 bay leaves
a bushy sprig rosemary
2 large beetroot , roasted - see recipe below
Put a small pan of water on to boil. Peel the onions and drop into the water. Boil for 15-20 minutes until they show signs of tenderness then drain them.
Warm the olive oil in a shallow pan. Tip in the drained onions and leave to colour lightly on all sides, turning them now and again. Add the vermouth – take care, it may spit – and bring to a simmer. Stir in the sultanas, water, bay leaves, and the rosemary needles finely chopped. Simmer for 10 minutes then introduce the beetroot, cut into thick wedges from root to tip. Once it has warmed through, turn off the heat and leave for 15 minutes or so, then serve warm or at room temperature.
TO ROAST BEETROOT IN THEIR SKINS
Wrap beetroot, wet from washing, in foil. Put in a roasting tin and bake on a low heat for 2 hours or so, until the flesh is tender,and sweet. Peel before serving.
www.guardian.co.uk/lifeandstyle/ ... er-recipes
Serves 2 as a side dish
250g small onions or large shallots
2 tbsp extra virgin olive oil
100ml vermouth
2 tbsp sultanas
4 tbsp water
2 bay leaves
a bushy sprig rosemary
2 large beetroot , roasted - see recipe below
Put a small pan of water on to boil. Peel the onions and drop into the water. Boil for 15-20 minutes until they show signs of tenderness then drain them.
Warm the olive oil in a shallow pan. Tip in the drained onions and leave to colour lightly on all sides, turning them now and again. Add the vermouth – take care, it may spit – and bring to a simmer. Stir in the sultanas, water, bay leaves, and the rosemary needles finely chopped. Simmer for 10 minutes then introduce the beetroot, cut into thick wedges from root to tip. Once it has warmed through, turn off the heat and leave for 15 minutes or so, then serve warm or at room temperature.
TO ROAST BEETROOT IN THEIR SKINS
Wrap beetroot, wet from washing, in foil. Put in a roasting tin and bake on a low heat for 2 hours or so, until the flesh is tender,and sweet. Peel before serving.
www.guardian.co.uk/lifeandstyle/ ... er-recipes