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
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