Beetroot Tops (4-6)
Ingredients
Instructions
  1. 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.
  2. 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.
  3. Finally add the creme fraiche or cream and the chopped dill fronds and season well with salt and pepper before serving.