The beetroot dip

Beetroot dip

Beetroot dip

Ingredients for 1kg dip:

  • 600g precooked beetroot in vinegar (£1)

    Ingredients

    Ingredients

  • 3 garlic cloves
  • Hand full of small green chillies (10p)
  • 1 small red onion
  • 1 small fresh tomato
  • 2 stock cubes
  • 400 ml plain vegetable oil
  • 3 sprigs of fresh thyme
  • Salt and black pepper

Note: as this was part of the menu for 6 people, you will only need just about 300g of this dip to serve the vegetables cakes. The relative cost spent for this dip is £1.10 (for 1kg) or 5-6p per serving on this menu.

Method:

Ingredients ready for the blender

Ingredients ready for the blender

If the beetroot has skin, peel it, cut off the extremities and chop them. Blend in a food processor until smooth. Remove from the processor and set aside.

Now peel and roughly chop the onion, garlic and chopped tomato. To that, add black pepper and salt. Put all of that in the food processor, remove the tail of the green chillies, add in

blended beetroot

blended beetroot

the processor and blend until smooth also set aside. To not mix with the beetroot at this point.

In a deep pan with a lid, heat 200ml oil and fry in it until crisp the 3 sprigs of fresh thyme. Now pour in the oil the onion garlic and tomato mix. Stir and cover. For 10 minutes opening from time to time to stir.

By covering we are looking for the water in the mix to evaporate. Once

The half way stage

The half way stage

the water has evaporated, only clear oil will be bubbling up on the surface of the mix as shown on the photo right.

Now, add the blended beetroot, stir to combine well the content of the pan, add the rest of the oil taste, add freshly grinded pepper and salt, stir and cover for 20 minutes. Make sure to cover the pan because the content bubbles up and spits, the splashed of beetroot might redecorate the kitchen.

Ready to cool down

Ready to cool down

Open the pan from time to time to stir. After 20 minutes, there should be no liquid left in the pan. What should be visible is just the oil again, bubbling up above the dip. Remove from heat and serve hot. Leave the rest to completely cool down before spooning into jars.

I served mine as part of a starter.

Marrow cakes serving suggestion

Marrow cakes  with beet dip

This dip is great and can be used for chips and other vegetables. Also use it as a spread for sandwiches or mixed into a simple salad. Use is as you would mayonnaise or mustard or simply offer some to friends and family if you’ve got too much.

Spooned in jar for use later

Spooned in jar for use later

Enjoy!

See more about this vegan menu here.

Poelee of vegetables

Ready poelee

Ready poelee

Poelee of vegetables for 4

Ingredients:

  • 200g butternut squash (50p)
  • 200g aubergine (69p)
  • 250g closed chestnut mushrooms (99p)

    the poelee ingredients

    the poelee ingredients

  • 150g French beans (69p)
  • 50g onion (from the cupboard)
  • 2 medium tomatoes (22p)
  • 3 garlic cloves
  • Olive oil
  • Salt
  • Pepper
  • Dry thyme
  • Herbs de Provence

Total spend:

The Butternut squash cost £1 but I only used half of it. The green beans cost £1.40 and I only used half of it. The cost of the poelee is £.3.09 for 4 or £0.77p per person.

 

Method:

The poelee of vegetables is a very simple dish to cook.

Cut squash

Cut squash

Start by cutting and clearing the seeds of the butternut squash. Rinse and cut in small pieces of 2cm thick. Keep separate.

Rinse and cut the aubergine in about the same size, do the same for the mushrooms also.

Cut the hard end of the French beans and halve them.

Peel and dice the garlic, dice the onion and set aside.

In a large frying pan, add 4 tablespoons of olive oil. Once it has heated, add the onion and thyme. Brown for 2 minutes. Add the butternut squash with salt and fry until brown all the sides of the squash. I will take about 3 minutes for all the sides of the squash to brown and crisp.

Ready poelee

Ready poelee

Now add the aubergine and mushrooms as well as the garlic, herb de Provence, stir continuously until the water that came of the aubergine and mushrooms dries out. This will take 5-7 minutes and by now, squash should be soft. The last element to add to the mix are the green beans. They soften quite quickly so, add them and stir from bottom to top… meaning lifting the ingredients from the bottom of the pan to the top in order to distribute the heat. Do this for 3-5 minutes on high heat. Check that the squash is soft, but firm, and that the beans are soft, but still bright green to bring colour to the dish. Adjust the seasoning and turn off the heat.

Serve hot.

I served mine as an accompaniment for chicken.

This recipe is part of my French menu click here to see the Starter and dessert