Betterave aux Champignons
Fresh yellow beets are baked with fragrant, juicy mushrooms and roasted bratwurst in a glorious mid winter’s meal that will please and comfort the hearts and souls of those that live in the Alsace-Lorraine region of France. Prepare this simple peasant food dish and be transported to another time and place when food was made with love and the flavours were unmatched.
Preparing the fresh yellow beets..
The Recipe!
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1 cup of extra-virgin olive oil
3/4 – 1 lb of fresh yellow beets cut into 1/4 inch thin wedges (Do not peel them! Just cut off the ends and little roots that appear on the side)
1/2 lb of whole mushrooms, each one only cut in two
Sea salt and fresh cracked pepper
1 – 1.5 lbs of bratwurst
1/2 cup of port wine
1/2 cup of heavy cream
2 tablespoons of organic butter
Preparing the beets…
La Methode!
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Pre-heat oven to 400 degrees.
Brown the sausage in a pan with 2 tablespoons of butter and 1/4 cup of extra-vigin olive oil if you want to make the wine sauce. Keep the pan drippings and deglaze with the wine. Reduce the wine to 1/2 the volume on a medium fire. Lower the heat and add the cream. Season with a pinch of salt and pepper on the lowest heat setting on the sauce burner (back right burner).
Betterave aux Champignons
Toss sliced beets and mushrooms in a LARGE bowl with oil, a few pinches of salt and several healthy grinds of the pepper mill.
Place in a large baking dish and cook for 1 hour, tossing ingredients every 20 minutes. Add the sausage half way through the baking time if you browned them, otherwise put them in at the very beginning.
Drizzle sauce on individual plates and serve with a nice crusty French bread to pick up the juices from the meal. This makes the meal complete!!
Betterave aux Champignons
