John Myers
Vegetables: Beetroot Vegetables with Horseradish
The perfect vegetables: beetroot vegetables with horseradish recipe with a picture and simple step-by-step instructions.
- 500 g Raw beetroot
- 1 piece Medium to large onion
- 2 piece Cloves of garlic
- 1 piece Fresh ginger root, approx. 3 cm
- 100 ml Red wine
- 100 ml Currant juice
- 1 tsp Grained vegetable broth
- 1 tsp Arabic coffee spice
- Cumin, allspice
- Pepper salt
- Possibly 1-2 tbsp balsamic vinegar
- 2 tbsp Cream horseradish from the jar
- 1 tbsp Sour cream or creme fraiche, if you like
- 1 tbsp Rapeseed oil
- 1 tbsp Elderberry or currant jelly
- Peel the beetroot and roughly slice (of course, the easiest way is with the food processor, but the good old slicer also works, then please watch your fingers). Finely chop the garlic cloves and ginger root. Dice the onion.
- Heat the oil in a saucepan and briefly sear the onion, garlic and ginger in it. Add the grated beetroot and sauté briefly. Deglaze with wine and currant juice, add vegetable stock, coffee spices, some ground allspice, pepper, cumin and the elderberry or currant jelly. Mix well and simmer gently for about 45 minutes.
- If the beetroot is soft or has the desired consistency, the horseradish (this time I took horseradish out of the jar because I didn’t have a fresh one at home; you can also grate and add fresh horseradish) and if you like, too Stir in a little sour cream or creme fraiche – do not let it boil again so that the sour cream does not curdle. I had cream horseradish, so I left out the sour cream.
- Possibly. add a little salt and pepper to taste.
- There are jacket potatoes and, if you don’t want to have a meatless day, boiled beef.
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