Beetroot stew with pineapple and mint

Name: Beetroot stew with pineapple and mint
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g frozen broad beans; 2 Onions; 2 Garlic cloves; 500 g Red prayers; 2 TABLESPOONS Oil; 1 TABLESPOON Vegetable broth (instant); 2 Cloves; 1 Bay leaf; 500 g Pineapple; 2 Spring onions; 3 Stem/s Mint; 1/2 Lemon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Allspice; 4 Rye roll

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

The winter stew provides a lot of vitamin C, potassium and other minerals. On top of that it has few calories - so there is more room for cookies!

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g frozen broad beans
2 Onions
2 Garlic cloves
500 g Red prayers
2 TABLESPOONS Oil
1 TABLESPOON Vegetable broth (instant)
2 Cloves
1 Bay leaf
500 g Pineapple
2 Spring onions
3 Stem/s Mint
1/2 Lemon
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Allspice
4 Rye roll

Directions

1
Scald thick beans with plenty of boiling water, then quench. Peel and halve the onions and cut into thin strips. Peel garlic and chop finely. Wash and peel the beetroot (Attention, wear disposable gloves - they stain strongly!). Depending on the size, halve or quarter the beetroot, then cut into slices.
2
Heat the oil in a large pot. Brown onions, garlic and beetroot in it. Add 1 l water, bring to the boil and stir in the stock. Add cloves and laurel. Cover and cook for about 30 minutes.
3
In the meantime, clean and peel the pineapple and cut out the stalk. Cut the flesh into pieces. Clean and wash spring onions and cut into rings. Wash mint, shake dry and pluck off the leaves. Squeeze the bean seeds out of the skin.
4
Add the beans to the stew and continue cooking for about 8 minutes. Add the pineapple for the last 5 minutes. Season stew with lemon juice, salt, pepper and 1 pinch of allspice. Sprinkle with spring onions and mint and serve. Eat the bread rolls with it.