Recipe:
Strawberry Sofrito with Steamed Beetroots
Posted in Freshly Picked
Using strawberries in a sofrito might feel a bit wild, but fear not — their sweetness suits the golden beetroots beautifully and the flavours meld like a dreamy sunset. And how striking are these contrasting colours?!
Prep:
10
mins
cook
1
hour
serves
4
Easy Peasy
You will need:
- 1 fennel bulb
- 1 white onion
- 50g pine nuts
- ½ cup extra virgin olive oil
- 2 punnets strawberries
- Salt & pepper
- 2 golden beetroots
- 1 bunch chervil
~
Recipe:
Simon Toohey
Directions:
- 1Finely dice the fennel and onion and add them to a pan with the oil, nuts, and salt and pepper. Cook slowly for 30 minutes.
- 2In the meantime take the tops off the strawberries and wash. Crush with a fat knife or use your hands. Place the juice along with the strawberries into the pan and cook for another 30 minutes.
- 3While the sofrito is cooking, add the beets to a steaming pot and steam for 30 to 40 minutes or until a knife slides in with a little give so not to lose the texture.
- 4Place the sofrito at the bottom of the wide bowl. Add the beetroots whole or halved, then add the chervil. Serve
Did you enjoy this recipe?
More Easy peasy recipes
Hummus with Roasted Mushrooms & Caramelised Onions
Asian Style Guac
Grilled Cabbage Skewers with Country Slaw
Lasagne Lover's Soup
Apple Blueberry Crumble
Mum’s 'Oily Pasta' with Spring Onion & Lemon Zest
Naan Khatai with Masala Chai
Japanese-style Vegetable Curry
Peaches & Cream Smoothie
Tomato & Almond Feta Salad
Sesame Smashed Cucumber, Avocado & Nori Salad
Sushi with Teriyaki Tofu & Black Rice
Sign up for a week of delicious plant-based recipes
Send me my recipes
