Mains · Finnish

Beetroot Stew

Name: Beetroot Stew
Cook time: 75 min
Total time: 75 min
Yield: 6 servings
Cuisine: Finnish
Ingredients: 1 kg beetroots; 200 g parsnip; 200 g celeriac; 1 onion 100 g; 2 large garlic cloves; 1 tbsp rapeseed oil; 2 tbsp vegetable fond; 1 tsp thyme; 0.5 tsp black pepper; 0.5 tsp salt; 1 l water; 2 dl red lentils dried; 1 tbsp balsamic vinegar; 1 rs chèvre spread 150 g; fresh thyme

A succulent beetroot stew packed with delicious root vegetables! Red lentils are an affordable way to add plant-based protein to the dish. Serve this vegan stew with chèvre spread.

Smarrig Kitchen6mo

Machine-translated, original language: Suomi.

Cook 1 h 15 minTotal 1 h 15 minInspired by k-ruoka.fi

Method

1
Wash and peel the root vegetables. Cut the beetroots into thin, small pieces. Dice the parsnip and celeriac. Finely chop the onion and garlic.
2
Heat the oil in a pot or Dutch oven and sauté the onions and root vegetables for a few minutes.
3
Add the fond, spices, and boiled water (8 dl) to the pot. Bring to a boil on the stove, then transfer to a 200-degree oven (Celsius) for half an hour without a lid.
4
Rinse the lentils with cold water. Add the lentils and 2 dl of water to the pot, and stir.
5
Continue cooking covered with a lid for about two hours, until the beetroot is tender. Stir a few times during simmering.
6
Finally, season with balsamic vinegar. Serve the stew as is, or with mashed potatoes or whole-grain rice. Top each portion with a dollop of chèvre spread. Garnish with fresh thyme.