Can’t beet it!
311 kcal VE
Flavours: ½ tsp dried thyme, 1½ tbsp gravy granules, pepper
Bulk: 125g carrot, 1 medium white onion, 200g vacuum beetroot, 50g frozen peas, 150g baby/salad potatoes, 1 celery stick
Jazzy: add a splash of red wine into the mix and add a layer of butter or olive oil to the potatoes to make them brown all beautifully
Lets cook: Start by preheating the oven to 200oC. Cut the carrots into round slices and halve them if your carrot is thick to make into bite-size pieces. Stir-fry them on a medium heat for 7 minutes. Meanwhile, cut the celery into small pieces, slice and dice the onion and cut the beetroot into bite-size chunks. Add the celery to the carrots and continue to cook for another 7 minutes. Slice the potatoes into thin slices (around 2mm thickness). To the carrots, add the onion and peas and fry for 3 minutes. By now everything should be a little softer. Add ½ cup water to the pan with the thyme, gravy granules and pepper. Heat for around 2 minutes until the water is thick. Set aside and boil the potato for 4-5 minutes. Add the veg to an oven proof dish and top with the potatoes. Spray on some fry-light or any other oil you like (this makes your potatoes nice and brown). Cook in the oven for around 30-40 minutes until the potatoes brown. It’s well worth the wait! I’d also let the dish cool for 5 minutes before tucking in because it’ll be scoring hot