|
Broad Pasta with Beetroot – DELIGHTFUL!
|
|
|
|
|
|
|
|
Ingredients
|
|
|
8
|
• Fresh beetroot
|
|
|
| 1 |
• cinnamon stick
|
|
|
| 1 |
• tbsp olive oil
|
|
|
| 2 |
• shallots, chopped |
|
|
| 1 |
• garlic glove, crushed
|
|
|
| 125 ml |
• white wine
|
|
|
250ml
|
• chicken stock
|
|
|
250ml
|
• soured cream
|
|
|
| 1 |
• tbsp chopped fresh dill
|
|
|
1
|
• tbsp horseradish cream from a jar
|
|
|
|
|
|
|
400g
|
• Bechtle Broad Pasta, cooked according
to packet instructions
|
|
|
|
• salt and freshly ground black pepper
|
|
|
|
• parmesan, shaved into strips, to serve
|
|
|
|
--------------------------------------------------------- |
|
|
|
Method
|
|
|
1.
|
Preheat the oven to 200C/400F/Gas 6.
|
|
|
2.
|
Wipe the beetroot clean under running water,
then dry.
|
|
|
3.
|
Place the beetroot onto a large piece of aluminium foil. Season with salt and freshly ground black pepper and add the cinnamon stick.
|
|
|
4.
|
Wrap the beetroot up in the foil into a parcel,
then transfer to the oven to roast for 45 minutes,
or until cooked through and soft.
|
|
|
5.
|
Remove from the oven and leave to cool, then unwrap and peel the beetroot.
Chop the beetroot into small cubes.
|
|
|
6.
|
Heat the oil in a frying pan over a medium heat. Add the shallots and garlic and fry until softened. |
|
|
7.
|
Add the beetroot, white wine and stock.
Bring to the boil and simmer until the liquid volume is reduced by half.
|
|
|
8.
|
Add the soured cream and continue to simmer until reduced to a thick sauce.
|
|
|
9.
|
Add the dill and horseradish cream and stir well to combine.
|
|
|
10.
|
To serve, place the Bechtle Broad Pasta into
four bowls. Spoon the beetroot sauce over the pasta and garnish with parmesan shavings.
|
|
|
|
--------------------------------------------------------- |
|
|
|
