Main ingredients
- Vegetables
Ingredients
Method
Ingredients
- 1kg purple beetroot (raw, uncooked)
- 5 banana shallots
- 2 cloves of garlic
- 1 bulb of fennel
- 4 tablespoons of rapeseed oil
- Salt and pepper to taste
- Vegetable stock, enough to cover the vegetables (store bought is fine)
- Dried hibiscus flowers to garnish
- Crème fraîche to serve
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Method
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1Peel and slice the beetroot, shallots, garlic and fennel. Add the rapeseed oil to the casserole and heat gently then add the vegetables and garlic and sweat over a low heat until softened.
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2Cover with the vegetable stock and add 2 teaspoons of dried hibiscus flowers. Bring to the boil then simmer until the vegetables are cooked. Allow to cool a little then blend in a food processor.
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3Check the seasoning adding salt and pepper to taste.
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4Serve with dried hibiscus flowers and a dollop of crème fraîche.
