Red velvet mash pot with beet & sweet potato
I don't know if it's the grey weather outside or if I just have a problem, but lately I've been spending a lot of time on Instagram. This app isn't new to me or anything, in fact I installed Instagram in 2010 , when everybody still hung out on Facebook.
In those first years I posted pictures of holidays, random shots, or selfies ;). Nowadays I have a separate account for my blog and I love it. It continues to inspire my every day.
Many of the people who I follow throughout the years are foodies like me, but also men and women who love to travel, discover new places, and love to be surrounded by pretty, but small things, like flowers or coffee. Ok, maybe this sounds a little strange, but if you use Instagram the way I do, I think you recognize this.
However, I get so overwhelmed by it and so inspired that I sometimes forget to just live my life. Again, maybe this isn't something you recognize at all, but when I'm sitting in the train or on the bus, most people around me are staring at their phones. And I really don't like that, it's the opposite of what I admire on those Instagram photo's, i.e. LIFE. It has made me think.
I've established some new ground rules. I won't bore you with them, but from now on, I will try to look more at what's around me, than at the screen of my iPhone.
Now, back to why you guys are probably here: FOOD. Today I present to you a typical Dutch dish: mash pot. But not the one you see in most households, this mash pot is a little different. Normally, we eat our mash pot with potato and vegetables like kale, carrot, endive or sauerkraut. You can call it the big four if you like. Sausage is added and of course lots of gravy. This is how we get through this season.
I grew up eating this dish winter after winter. But nowadays I find them a tad heavy, so I made some changes. This mash I can eat without feeling completely stuffed for the rest of the evening. It's a combination of two of my favorite root veggies, beet and sweet potato. I also added some toppings such as orange, goat cheese and nuts. The result is a red velvet mash pot!
Some notes on the recipe.
- If you like to get a more creamy dish, add a small tablespoon of butter to the vegetables before mashing.
- Other toppings such as bacon and apple would be delicious too!
- Don't like sweet potato? Try parsnip or turnip. And without the beet it's delicious as well!
Mash pot with beet, sweet potato, and orange
600 grams beet
800 grams sweet potato, diced and peeled
1 yellow onion, thinly chopped
2 bay leafs
1 tsbp cane sugar
1 tbsp apple cider vinegar
A pinch of ground cloves
Salt to taste
For the topping
Half an orange, diced
A handful of hazelnuts
Four tbsp goat cheese, crumbled
Thyme to serve
Preheat the oven to 220 C.
Fill a large pan with water and add the beets. Pour the sugar and vinegar into the pan and toss in two bay leafs and two cloves. Cook the beets on medium-high heat, for about 1 -1.5 hours depending on the size of the beets.
Meanwhile, roast the sweet potatoes in the oven until nearly tender - 20 to 25 minutes. Remove from the oven and cook them on medium heat for just 5 - 10 more minutes. The potatoes are done when soft.
Sauté the onion in a skillet, be careful not to burn. Set aside.
If the beets are cooked, leave them to cool and peel. Cube the beets before shredding in a food processor. Process until almost smooth.
Mash the roasted and cooked sweet potatoes with a large fork or a potato masher. Because the beet mixture is very fine, you can leave the potatoes a bit more chunky if you like.
Combine the sweet potato mash en the beet mixture and stir. Add the onion and stir again. Season with salt and a pinch of ground cloves.
Now add the toppings. Lastly, grate some leftover hazelnuts to finish your mash pot.
PS: Follow me on Instagram to see which new recipes are on the blog! ;)