Before.........
And after.........
Here are some pictures from our gala dinner event, where the staff from the packhouse, normally dressed in old jeans, and at this time of year, scarves and hats, flaunted themselves at a champagne reception run by East Midlands Development Agency, and accepted an award as runner up in the category of "Best use of e-business" . Cameras flashed, bowties flocked around, and a great time was had by our hard-working and dedicated gang!
Sadly, glamour has now left our lives, in exchange for the usual. The lovely weather of the last week has brought a real spring feel to the countryside, although the icy wind ripping through my coat down on the fen this morning quickly dispelled any illusions I might have had. At last we are planting, and the baby veg are covered in a light fleece to protect them from the easterly blow.
The delicious creamy caulis and dark green broccoli need a good solid accompaniment, so here is a recipe for Beetroot Risotto
| 1 lb beetroot |
| olive oil |
| 6 large cloves of garlic, peeled and halved |
| 1 litre vegetable stock |
| |
| 1 onion, finely chopped |
| 200 g arborio or other risotto rice |
| 1 glass red wine |
| freshly grated parmesan-optional |
Preheat oven to 180 C.
Peel the beetroot, and chop into 1.5 cm pieces. Toss with some olive oil in a baking dish, then place in the oven. After about 15 minutes, add the garlic pieces, then continue to cook until the beetroot is soft and the garlic is turning golden and sweet, about another 20 minutes or so. Remove from the oven and set aside.
Make a risotto in the usual way. In a large pan, heat a splash of olive oil. Saute the chopped onion until it is soft and translucent. Add the rice, and toast for two minutes. Tip in the red wine, and stir till it is absorbed. Add a ladle of hot stock, stir until it is completely absorbed and the rice is on the verge of sticking, then add the next ladle, and continue in this fashion for about 18-20 minutes, until the rice is about 5 minutes away from being done. Add the roasted beetroot and garlic, and stir, adding stock as before, for a further 4-5 minutes. Taste for seasoning
. Remove the pan from the heat, add a handful of grated parmesan and a final ladle of stock, stir well, then put the lid on the pan and leave it to rest for 1 - 2 minutes, then serve. Dairy –free or vegan customers could add soya yoghurt or cream cheese as a topping.
Serves 2 generously.
Send in more beetroot recipes, please!!
