Beetroot and pumpernickel stuffingPosted: 19/02/2012
You know when you make something a bit random on the offchance it’ll be nice but you don’t hold out much hope, and then it turns out to be delicious. BEST FEELING EVER.
This was such a surprise find that I didn’t take photos the first time around. I just bunged it together and when it came out tasty I scarfed the lot.
This time I have been a bit more careful so we have pictures. This is honestly one of my favourite creations.
You will need:
1 medium sized beetroot
1 small onion
180g pumpernickel bread, crumbled
1 egg beaten
25g butter plus a little extra to grease the dish
a tablespoon lemon juice
salt and pepper
- Preheat the oven to 180C and grease an ovenproof dish.
Peel and grate the beetroot.
- Finely chop the onion and fry in the melted butter in a covered pan over a very low heat until translucent but not browned. If they begin to brown stir and turn the heat down.
- Mix all the ingredients together thoroughly (make sure you get all the butter the onios were fried in) and transfer into the ovenproof dish.
- Cover with foil and bake until set. Remove the foil and allow the top to brown.
I serve this with roast chicken (slide a bay leaf under the chicken skin on each breast and thigh, place a quartered onion in the body cavity and salt the skin all over, roast breast down until the last twenty minutes and breast up to crisp at the end). The sharpness and subtle flavour of the stuffing aren’t overpowered by the chicken and bring out its meatiness.