tag:blogger.com,1999:blog-8477423655182959033.post1763125311860345015..comments2023-01-14T10:46:40.215-05:00Comments on Healthy, Green and Frugal: Sweetwater Harvest: Transition to Winter CropsRebeccahttp://www.blogger.com/profile/01552237833457756099noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8477423655182959033.post-56432570268143717192010-01-27T17:07:17.822-05:002010-01-27T17:07:17.822-05:00Beet (beetroot in the UK, so excuse me if I mix up...Beet (beetroot in the UK, so excuse me if I mix up the terms) recipes, FINALLY!<br /><br />Nabbed this one from Jamie Oliver, but I've used it and I really like it! Thanks to a little restaurant in Alnwick, Northumberland (where the castle the used for filming the Harry Potter movies is, I'm told) for turning me on!<br /><br />Beetroot risotto <br />ingredients for 2:<br /><br />2 beetroots<br />2 garlic cloves<br />3 sprigs thyme<br />1 fennel bulb<br />1 onion<br />2 cups arborio rice <br />1 litre hot vegetable stock<br />olive oil<br />freshly ground black pepper<br /><br />Wash the beetroot and wrap in a big sheet of aluminium foil, together with the thyme and crushed garlic cloves. Bake in the oven on 425F for 40 minutes. When done, unwrap the package. Peel the beetroots and the garlic. Cut the beetroot in small pieces and chop the garlic. Set aside.<br /><br />Chop the onion and fennel finely, keep the green of the fennel aside for later. Heat some olive oil in a large frying pan with a thick bottom. Saute the onion and fennel for a minute or 5 on low heat. Add the rice and stir until it's fully covered with oil and looks translucent.<br /><br />Now add 2 ladles of stock and slowly boil and stir until most of it is reduced. Add more all the time, until about 10 minutes have passed. Now add the beetroot and garlic. Keep on repeating the process until the rice is nicely done, with a smooth, creamy saucy layer of melted vegetables and flavor. Sprinkle with the fennel greens.<br /><br />Another one I remembered from Linda McCartney's book, Linda's Kitchen...<br /><br />Vegetarian Borscht<br />6 large beets, peeled<br />1 peeled potato<br />1 large, chopped onion<br />2 Tbsp. olive oil<br />2.5 cups green cabbage, cut into matchsticks<br />1/4 lb. peeled and chopped tomatoes<br />5 pints vegetable stock<br />2 Tbsp. fresh lemon juice<br />Salt and pepper<br />2/3 cup sour cream<br />Chopped fresh dill<br /><br />Slice the beets and potato very finely, then cut the slices to matchsticks. Brown the onion lightly in oil for 3-4 mins, then add rest of vegetables and stir together for several minutes. Pour in enough stock to cover, bring to boil. Simmer until tender, about 30 minutes.<br /><br />Add the rest of the stock and lemon juice. Puree half the soup in a blender/food processor, then return it to the remaining soup in the pan and reheat gently. Season to taste. Put a dollop of sour cream on each bowl of soup and garnish with chopped dill. Serve with warm rye or brown bread.kmfhttps://www.blogger.com/profile/13747497102247144235noreply@blogger.comtag:blogger.com,1999:blog-8477423655182959033.post-25606120242432069932010-01-20T23:18:16.634-05:002010-01-20T23:18:16.634-05:00These look great! I so look forward to Spring pla...These look great! I so look forward to Spring planting so that I can enjoy local fresh produce again.Frugal Sarahttps://www.blogger.com/profile/15190205304276427805noreply@blogger.com