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
- Place the bacon in a deep saucepan and cook over low–medium heat until it’s nicely browned.
- Add the oil to the pan, followed by the garlic, star anise, leek, and celery. Sauté gently until the vegetables are tender.
- Add the beetroot and potato wedges to the pan, pour in the stock, and bring everything to the boil.
- When the mixture reaches a boil, lower the heat and cook gently for around 40 minutes, until the beetroot is tender. Don’t worry if the potato softens first, that’s normal.
- When the vegetables are tender, season as you like and mix in most of the oregano, leaving a little aside to garnish before serving.
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.