Stew with beet, balsamic onions and crispy parma ham

Name: stew with beet, balsamic onions and crispy parma ham
Total time: 50 min
Yield: 4
Ingredients: 1000 gram crumbly potato peeled, into pieces; 2 tablespoon butter; 8 shallot halved, peeled; 3 twig thyme only the leaves; 4 tablespoon balsamic vinegar; 200 gram parma ham in thin slices; 4 tablespoon extra virgin olive oil; 100 milliliters milk; 400 gram beet grated, skinned, cooked

Also try this delicious stew with beet, balsamic onion and crispy parma ham

Ingredients

Directions

Boil the potatoes in a large pan in water with salt in about 20 minutes.
In the meantime, heat the butter and fry the shallots with the thyme over medium heat until light brown.
Sprinkle with a little salt and add the balsamic vinegar. Let the onions with the lid on the pan stew to low setting in about 20 minutes.
Preheat the oven to 200 ° C.
Place the parma ham on a baking sheet with parchment paper and let the slices cook crispy in about 10 minutes in the hot oven.
Drain the potatoes and let them dry. Put them back in the pan and crush them into an airy puree with the oil and milk. Season with salt and pepper.
Scoop the grated beetroot through it and continue stirring for a few minutes at low speed.
Transfer the stew to a heated oven dish. Divide the onions and crumble the parma ham above it.