Filter
Reset
Sort ByRelevance
Yvette Esquivel Jania
Beetroot stew with crispy fried onion and veggie balls
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook both types of potato together in plenty of water with a pinch of salt.
-
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.
-
Turn the heat source down after a few minutes and allow the onions to caramelise slowly. Keep separate.
-
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.
-
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.
-
Spoon the fried onions and serve with the balls with gravy.
-
15 minMain dishcouscous, Meatballs and Co Moroccan Meatballs herbs, boiling water, traditional olive oil, sliced onions, fennel bulb, Cherry tomatoes, chicken dumpling strips natural, Meatballs herbs Moroccan, fresh parsley,chicken venison with couscous
-
20 minMain dishMacaroni, butter, flour, milk, old cheese, young cheese, nutmeg, hamblock, White bread,classic mac and cheese
-
35 minMain dishchicory, pasta sauce sugo basil, fresh basil, wafer-thin chicken fillet, Mozzarella, tagliatelle,chicory with chicken and tomato sauce
-
75 minLunchsplit pea, meat broth tablet, shoulder Chops, sauerkraut bacon, leeks, celeriac, potato, smoked sausage, celeriac,snert basic recipe
Nutrition
550Calories
Fat42% DV27g
Protein44% DV22g
Carbs16% DV49g
Loved it