Hello all and welcome to a very dreary Monday.
A few people have asked me for some recipes with swede in, so I thought I’d post my swede and beetroot stir-fry recipe. Its packed with antioxidants, is delicious, rustic and comforting. Just what you need on a rainy day in the UK. I hope you enjoy it.
HOT & SPICY BEETROOT AND SWEDE STIR-FRY
1 large swede
2 bulbs of beetroot (I use the organic, cooked beetroot in packets)
1 large red or yellow bell pepper
1 tbsp pine nuts
1 tsp chilli (I use hot chilli powder)
1 tsp paprika
1 tbsp coconut oil
Salt & pepper
Take the skin off the swede and chop into cubes. Place in a large pan of water and boil for about 35/40 minutes. You don’t want the swede to be too soft. Once ready, strain and make sure all the moisture has gone. You don’t want it too watery.
In a wok, put the coconut oil and spices and fry them off for about 2 minutes, then add the pepper, beetroot, pine-nuts and the swede. Make sure the chilli and spices cover the vegetables. You may want to add more chilli, depending on how hot you want it. I also sometimes add cinnamon to add a bit of sweetness to the dish. Fry for about 20 mins and then serve.
Its delicious served with natural yoghurt and chopped fresh coriander.
Please feel free to leave any comments, Cx