This was an idea from a Jamie Oliver recipe, however it was changed and made up along the way to suit my pantry produce. It was delicious! Oh, and Jamie’s didn’t include beetroot, but I think the beetroot just made things more interesting, and lifted the flavour.
The ingredients were:
About 4 5Acre farm beetroots
About 4 large potatoes
2 brown onions
1 tsp of vegetable stock powder
I wanted to have it in a hurry, so I parboiled the sliced potato and sliced beetroot for about 5 minutes. Then drain well. Meanwhile, I sauteed the sliced brown onion with some oil, threw in some fresh rosemary, the tsp of stock powder, salt and pepper taste. I put the drained potatoes and beets into the frypan and tossed with the onion. Then transferred to a baking dish, drizzled over the cream and topped with grated parmesan. Baked it in the oven until cooked and browned on the top.