Wednesday, 9 March 2011

Creamy Beetroot and Carrot Stew

This is a good winter vegetable stew which celebrates the colourful natures of various root vegetables.


  • 1 onion, finely chopped
  • 1 pak choi, outer leaves removed, washed and cut into 1cm strips
  • 1 tsp olive oil
  • 6 medium carrots, peeled and cut into 1cm lengths
  • 4 beetroot, peeled and cut into 1cm cubes
  • 150ml crème fraîche
  • 100g Shropshire Blue (or other blue cheese) finely chopped


  1. Put the onion, pak choi and olive oil in a large sauce pan and fry over a medium heat for 5 minutes (or until soft).
  2. Add the carrots and beetroots to the pan and stir well. Add 50ml of water.
  3. Place lid on pan and let simmer for 30 minutes. Stir every 10 minutes and add more water if it's starting to get dry.
  4. After the 30 minutes add the crème fraîche and blue cheese and stir until well mixed.
  5. Continue to stir every 30 seconds or so until all the blue cheese has melted into the sauce.
  6. Serve on it's own as a complete dish.

Serves 2.

No comments:

Post a Comment