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Yvette Esquivel Jania
Beetroot stew with crispy fried onion and veggie balls
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Ingredients
Directions
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Cook both types of potato together in plenty of water with a pinch of salt.
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Meanwhile, shake the onion rings in a bowl with the flour, a pinch of salt and pepper. Heat the olive oil in a frying pan and fry the onion rings on medium to high crunchy brown.
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Turn the heat source down after a few minutes and allow the onions to caramelise slowly. Keep separate.
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Heat the beetroot to a low setting in a (stalk) pan. Heat the butter and fry the balls in and around brown. Pour in the balsamic vinegar and the orange juice and reduce to a high setting slightly.
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In the meantime, pour the potatoes and drain well. Mash the potatoes coarsely and pour the beetroot through them. Season the beetroot with the orange zest, dill and pepper.
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Spoon the fried onions and serve with the balls with gravy.
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Nutrition
550Calories
Fat42% DV27g
Protein44% DV22g
Carbs16% DV49g
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