Beetroot stew with maple syrup and pimento

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Clean and wash the beetroot and cook in salted water for 15-20 minutes. Bring 250 ml water and a little salt to the boil. Stir in polenta, bring to the boil once, cover and remove from the stove. Let polenta steep for about 15 minutes and spread it about 0,5 cm thin on a greased plate or tray. Cover polenta and put it in a cold place.

2. 2

   Drain beetroot and rinse with cold water. Peel the beetroot or remove the skin. Wash and clean the soup greens and cut into cubes. Heat the stock and season with pimento. Cook the vegetable cubes in the stock for 4-5 minutes. Cut the beetroot into cubes and add. Stir maple syrup into the stew and season with salt, pepper and allspice. Wash the duck breast, dab dry and remove the layer of fat. Cut meat into very thin slices. Bring the stew to the boil again and add the duck slices immediately.

3. 3

   Stir maple syrup into the stew and season with salt, pepper and allspice. Wash the duck breast, dab dry and remove the layer of fat. Cut meat into very thin slices. Bring the stew to the boil again and add the duck slices immediately. Remove from the heat and leave to stand covered for 5-10 minutes. Cut polenta into rhombs and add to the stew. Wash the chives and cut them into fine rings, except for a little bit for garnishing, and sprinkle and garnish the stew.

Nutrition Facts

KCAL
360 kcal

CARBS
34 g

FATS
14 g

PROTEINS
23 g