Katie Sanderson is an extremely talented and creative chef who is currently doing a residency at Fumbally Cafe in Dublin. Katie is involved in some really innovative projects such as Living Dinners and the Dillisk Project. We first met Katie at the Climate Gathering event last April where she put together a meal for over a hundred people using only surplus food she had sourced from Jack Roche’s grocery shop in Meath Street and the fruit markets in Smithfield. Read her website and prepare to be amazed!
Katie has very kindly put together some recipes to help our charity partners and fellow food waste hating friends use up their leftovers. This is the second in a series of three.
This is a great way of using seasonal beetroot carrot and is surprisingly “meaty” for a vegetarian offering. This recipe is an adaption from a blog called Green Kitchen Stories. Like any good stew it gets better with age. Make or start the day before if at all possible.
- 5 onion sliced
- 1 head of garlic roughly chopped
- 2 bay leaves
- Sprig of Thyme
- Whole pile of carrots chopped into bite size chunks
- Whole pile of Beetroots chopped into big bite size chunks
- Vegetable stock
- Tins of chopped tomato
- Red wine
- 2 handfuls of semi-sundried tomatoes cut into small strips
- Balsamic vinegar
- 1 Box Portobello mushrooms chopped into small chunks
- 1 square of dark chocolate
- 1 bunch of parsley chopped
- In a pot with that has a snug fitting lid, heat up some oil on a low heat. Add your onions, garlic, bay and thyme and cook until soft and starting to colour.
- Add your carrots and half your beetroot and cook slightly (for about 5 minutes).
- Next add your hot stock, tins of chopped tomato, red wine and chopped sun dried tomatoes. Cover and cook for 1 ½ hours.
- In an oven, pre-heated to 180 degrees, cook the other half of the beetroot on a roasting tray with some oil, salt and pepper and a few glugs of balsamic vinegar for approximately 40 minutes. Then add this roasted beetroot to the pot.
- In the same tray you roasted the beetroot in add your mushrooms and sprinkle with a little water (this is to release the beetroot cooking juices from the bottom of the tray). Cook in the oven for 20 minutes until slightly browned and then add to the pot.
- Keep an eye on your bourgignon and add more stock if the liquid in the pot is reducing to fast. The dish is finished when all the veg is cooked but not mushy and the sauce has thickened. Melt some dark chocolate into the pot, season with salt and pepper and some freshly chopped parsley.
- Serve with a dollop of creme fraiche cracked black pepper + fresh dill.
- Eat and enjoy!