Beetroot, Potato & Bacon Side
Servings: 4 people
Ingredients
- 2 tbsp cooking oil I use coconut
- 4 cloves garlic thinly sliced
- 1 star anise
- 4 rashes of bacon chopped
- 2 leeks thinly sliced
- 1 stick of celery thinly sliced
- 4 beetroots peeled & cut into wedges
- 4 potatoes peeled & cut into wedges
- 1 litre chicken or vegetable stock
- 1/3 cup oregano leaves
- salt & pepper
Instructions
- In a deep saucepan, on low-medium heat, cook the bacon until brown.
- Add the oil, then add the garlic, star anise, leek and celery and continue cooking until soft.
- Next add the beetroot and potato wedges, plus the stock, and bring to the boil.
- Once boiling, reduce heat to low and cook for approximately 40 min until the beetroot is tender. The potato will soften before the beetroot.
- Once tender, season to your liking, add the oregano and stir through. Leave a small amount of oregano to serve.
Notes
Star anise is a strong flavour. I often take it out halfway through the cooking. Your house will smell amazing when cooking.
Cut the beetroot wedges a little bit smaller than the potato wedges, as they take a little longer to cook.