Tonight's recipe is one I came across when I was looking for ideas to use up some cooked beetroot I won in a Slimming World raffle prize. I had intended making a soup of some kind but this caught my eye! I decided to make it tonight to accompany our Sunday roast beef as a change from our usual roasties and it was delicious! Original recipe from Poppy & The Bees via Pinterest and tweaked by me. If you want to make it Syn free substitute the wine for more stock.
Beetroot & Potato Boulangere
1.5 Syns per Serving
Low calorie olive oil spray oil
1 x pack of vacuum packed cooked beetroot, sliced finely
5-6 white potatoes, sliced finely (I used Maris Piper)
2 small onions, halved and finely sliced
1/4 tsp dried sage
1/2 tsp dried thyme
125ml white wine
200ml vegetable stock
Salt & Freshly Ground Black Pepper
Preheat the oven to 220C. Spray a shallow ovenproof dish with the spray oil then layer up the beetroot, potato and onion slices. Doing this vertically looks pretty and also the veg cooks more evenly. Sprinkle over the herbs. Combine the wine and stock and pour over the vegetables. Season well. Cover the dish with foil to make a 'lid' and place in the pre heated oven for 40-45 mins until the vegetables are cooked through. Remove the foil from the dish and return to the oven uncovered for another 15-20 mins until golden and the vegetables are beginning to crisp. Remove from the oven and allow to stand for around 10 mins before serving.
That's all for now, enjoy the week ahead.