Recipe

Beetroot Bubble And Squeak Recipe

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Ingredients

Directions

Step #1 Wash beetroot but do not peel.
Step #2 Chop off leaves leaving 3 cm of the stems.
Step #3 Put beetroot into a big saucepan & cover with water then boil for one hr or until tender when pierced with a knife.
Step #4 Trim shallots, discarding green leaves.
Step #5 Chop white portion & put into a saucepan with butter & celery & fry carefully for a few mins.
Step #6 Add tomato juice, stock & water & let simmer for 15 mins.
Step #7 Drain the cooked beetroot then cool under cold running water & slip away the skins.
Step #8 Grate or chop beetroot & add to the soup with vinegar, orange rind (not too much orange rind, the flavour should be subtle), sugar & salt to taste.
Step #9 Simmer for a further 15 mins.
Step #10 Puree with a food processor/blender then reheat adding extra water if necessary.
Step #11 Add a small spoonful of cream to each serve & Sprinkle top with a tiny sprig of dill or some sliced chives.
Step #12 Serves 6 to 8.
Enjoy the Beetroot Bubble And Squeak recipe

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