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Packed full of goodness, this vegetarian dish will be a hit with the whole family

Autumn Beetroot Shitake Mushroom recipe
Serves: 6
Fresh from the garden: Beetroot, garlic, onions, soft-leaved herbs
Season: Autumn/Spring

Ingredients

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Equipment

What to do

  • 1.Prepare all of the ingredients based on the instructions in the ingredients list.

  • 2.Preheat oven to 180°C.

  • 3.Place beetroot, onions and garlic in a large baking dish and toss with 2 tbsp of olive
    oil. Roast for 25 minutes, cover with foil and leave to sit.

  • 4.While beetroot is roasting, roughly chop the kale.

  • 5.Heat a large frying pan and add 1 tbsp mustard oil. Distribute oil evenly around the
    pan then add ginger and mushrooms and cook for 2 minutes. Add kale and keep
    cooking for another 2 minutes.

  • 6.Mix the potato flour with the vegetable stock, making sure there are no lumps, and
    pour the mixture over the kale and mushrooms. Cook until the kale has softened,
    then set aside to cool.

  • 7.In a big mixing bowl add the roasted vegetables, discarding the garlic. Add the
    remaining ingredients including the mushroom and kale mixture, and combine
    gently so that all flavours are evenly dispersed.

  • 8.Taste and check seasoning.

  • 9.Carefully transfer onto a serving platter of your choice and garnish with fresh herbs
    to serve.

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