* 2 large raw Beetroots, unpeeled, with roots intact and stalk trimmed to about 2cm.
* 1 Onion, thinly sliced
* 1 tablespoon Olive oil
* 1 tablespoon Flour
* 225 ml medium Sherry
* Seasoning
===Method===
* Heat the Oil in a largish pan and gently Fry the Onions until soft.
* Meanwhile, top and tail the cooked, cooled Beetroots and peel carefully. Chop into chunks and reserve.
* Stir the Flour into the pan and allow to cook with the Onions for 60-90 seconds.
* Remove from the heat and gently add the Sherry, stirring constantly.
* Add the Beetroot, season, then cover and Simmer for about 15 minutes.
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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Remolachas_a_la_Sevillana
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