Recipe:

Strawberry Sofrito with Steamed Beetroots

Strawberry Sofrito with Steamed Beetroots recipe

Using strawberries in a sofrito might feel a bit wild, but fear not — their sweetness suits the golden beetroots beautifully and the flavours meld like a dreamy sunset. And how striking are these contrasting colours?!

Preparation time Prep: 10 mins
cook time cook: 1 hour
serves:
4
Skill level Easy Peasy

You will need:

For the sofrito
  • 1 fennel bulb
  • 1 white onion
  • 50g pine nuts
  • ½ cup extra virgin olive oil
  • 2 punnets strawberries
  • Salt & pepper
For the beetroots
  • 2 golden beetroots
  • 1 bunch chervil
~
Recipe: Simon Toohey

Directions:

  • 1Finely dice the fennel and onion and add them to a pan with the oil, nuts, and salt and pepper. Cook slowly for 30 minutes.
  • 2In the meantime take the tops off the strawberries and wash. Crush with a fat knife or use your hands. Place the juice along with the strawberries into the pan and cook for another 30 minutes.
  • 3While the sofrito is cooking, add the beets to a steaming pot and steam for 30 to 40 minutes or until a knife slides in with a little give so not to lose the texture.
  • 4Place the sofrito at the bottom of the wide bowl. Add the beetroots whole or halved, then add the chervil. Serve
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