SPICY BEETROOT RECIPE RECIPES
SPICY BEETROOT RELISH RECIPE - FOOD.COM
Served cold with your favourite burgers, sausages or lamb. Yield depends on the size of jars you may use. You can grate the beetroot in a food processor. I suggest that you wear disposable gloves whilst dealing with the beetroot to avoid staining your hands. You can make this relish in advance and keep it in a sterilised sealed jar in the refrigerator
Total Time 1 hours 45 minutes
Prep Time 15 minutes
Cook Time 1 hours 30 minutes
Yield 2 jars
Number Of Ingredients 9
Steps:
- Place all the ingredients into a medium sized saucepan and, over a high heat, stir until the honey dissolves.
- Bring to the boil and then reduce to a simmer and cook for about one and a half hours or until most of the liquid has evaporated and the grated beetroot is tender.
- Taste for seasoning while it is still warm and adjust if necessary.
Nutrition Facts : Calories 120.7, FatContent 0.8, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 1009.2, CarbohydrateContent 26.8, FiberContent 4, SugarContent 22.2, ProteinContent 3.2
ZINGY & SPICY PARSNIP SOUP RECIPE | JAMIE OLIVER RECIPES
I've given the humble parsnip soup a new lease of life with aromatic South-Asian flavours and a touch of chilli.
Total Time 50 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Peel the onion, garlic and ginger, and roughly chop.
- Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for 10 minutes or until the onions are soft and sweet.
- Meanwhile, peel the parsnips and chop into 3cm chunks. Stir them into the onion mixture until well coated.
- Pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on.
- After half an hour, check that the parsnips are cooked by sticking a knife in. If you’re happy, remove them from the heat and blitz with a stick blender until smooth and creamy. Have a taste and adjust the seasoning as required.
- Deseed and finely chop the chilli, and scatter over the soup, if you like. Delicious served with crusty bread and an extra drizzle of extra virgin olive oil.
Nutrition Facts : Calories 293 calories, FatContent 11.3 g fat, SaturatedFatContent 5.2 g saturated fat, ProteinContent 10.8 g protein, CarbohydrateContent 40.6 g carbohydrate, SugarContent 23.2 g sugar, SodiumContent 2.91 g salt, FiberContent 12.4 g fibre
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BEETROOT RELISH RECIPE | ALLRECIPES
This beetroot relish is delicious, especially when served with lamb. The texture can be adjusted to your own liking, and I suggest it be somewhat chunky to give a contrast to the smoothness of the lamb. This recipe was in a book of notes from my grandmother, and tastes amazing.
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Reviews 4.2
Total Time 1 hours 0 minutes
Category Vegetable Side Dishes
Calories 179 calories per serving
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From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 37 calories per serving
Total Time 1 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 37 calories per serving
- Cut the pickling cucumbers in half lengthways, and slice regular ones through the middle, then into fingers. Peel and finely slice the shallots.
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