Red and Purple Stir Fry
Red beet and purple potato stir fry
Slightly sweet, slightly tangy, colorful, easy to make. Goes well with pork or fowl.
What you will need
red beets, cubed, about a cup per person
purple potatoes, same quantity as beets
liquid from the beets, if they were preserved in liquid.
OR (if no beet liquid), mix of ½ water ½ red wine vinegar
2 garlic, one peeled, on in the jacket
optional: add a few juniper berries, some nutmeg, cloves, pepper
not necessary to add salt, if beets are preserves, otherwise add salt to taste
How to cook
1
Cube beets rather grossly, about 1-1½ inch cubes
2
Peel potatoes, putting in salt water until all are peeled
3
Cube potatoes as large as beet cubes
4
Add oil
5
Add garlic cloves, 1 clove in jacket, 1 peeled
6
Add beet juice, or water and vinegar, to almost cover
7
Mix, put on high heat until it simmers, then lower heat to keep steady but slow simmer
8
Cover and let cook for about 20 minutes, stirring occasionally
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