If you get fresh beetroot with the leaves still attached- or grow your own- then this is a very good way to use the leaves. They taste like chard, and if they look a little limp just pop them in some ice cold water for a few minutes to perk them up and then dry with a tea towel or kitchen paper. The recipe is from ” Summer Kitchens” by Olia Hercules.
Ingredients
- 400 g beetroot leaves and stalks well washed
- 1 tbsp rapeseed oil and/or 1 tbsp butter
- 2 garlic cloves finely chopped
- a large handful chppped dill stalks and fronds kept separate
- 2 tbsps creme fraiche or double cream
- sea salt and black pepper
Servings:
Instructions
- Roughly chop the larger beetroot leaves and keep smaller ones whole. Finely chop the stalks then blanch in a pan of boiling water for one minute. Rinse under cold running water to refresh then drain.
- Put the oil and/or butter in a large saucepan and set over a medium low heat. Add the beetroot leaves and stalks , cover with a lid and cook for a few minutes. Remove the lid and stir. When they start to wilt stir in the garlic and the chopped dill stalks and cook for a few more minutes.
- Finally add the creme fraiche or cream and the chopped dill fronds and season well with salt and pepper before serving.
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