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Method
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Clean the beetroot and steam for 40 mins in their skins.
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Peel and dice the beetroot into large chunks.
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In a saucepan gently fry the diced shallot, leek, carrot, beetroot and celery in vegetable oil.
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Add the crushed garlic, diced mushrooms and silver skin onions.
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Add the red wine and reduce by half then add the halved cherry tomatoes.
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Separately make up the vegetable gravy then add it to the saucepan and bring to the simmer for 5 mins.
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Serve with creamy mashed potato and maple syrup roasted parsnips.