Smashed Beetspuds hodge-podge:

Smashed Beetspuds, hodge-podge

Smashed potatoes with beets, bacon, garlic, onion & fennel seed

After visiting an entertaining seminar I biked home along with a late afternoon sun, but the temperature had dropped to 4°C and I was stone cold by the time I stepped into the house. Time to prep dinner quickly, hot with loads of carbs since everyone was dropping in hungry and on the run for sports night or other social activity.

In the fridge was a packet pre-cooked beets, bacon lardons and we needed a filling so big potatoes or ‘spuds’. A different take on a local Dutch dish “Bieten Stamppot”; Dutch stuff ( ingredients ) + American influence (smashed potatoes) + Chinese cooking (moi) = Smashed Beetspuds! 🙂

Beets are a unique source of phytonutrients called betalains. Betanin and vulgaxanthin are the two best-studied betalains from beets, and both have been shown to provide antioxidant, anti-inflammatory, and detoxification support. 

I am actually the only one who loves beets in our house and just telling they are highly nutritious root vegetables doesn’t cut it. You have to be inventive to balance the earthy ‘beets’ flavour into a nutritional and colourful dish. A Wednesday night hodgepodge, everything nice with sugar and spice with just a drop of balsamic vinegar and pinch of fennel seeds.

Instead of a pureé, opted  to ‘smash’ it and just give it a quick mix so it retains structure instead of a red pinkish mash-up. Unfortunately,the photo’s are not supporting my claim, but give the recipe a try I love to hear your comments or even better share your results send me a photo of your plate.

Smashed Beetspuds

By RongHua Ching Published: March 26, 2014

  • Yield: one-pot dish (3-4 Servings)
  • Prep: 10 mins
  • Cook: 35 mins
  • Ready In: 45 mins

Smashed potatoes with beets, bacon, garlic, onion & fennel seed

Ingredients

Instructions

  1. Peel and cut up potatoes in large cubes, give it a wash and cook them as usual.
  2. In the meantime heat a skillet with olive oil, add the bacon lardons fry until crisp. Add the onion for 2 min., followed by garlic while continuously stirring around. Sprinkle fennel seeds, then add dice sized beets with a dash of cooking wine, keep stirring and loosen all the brown bits from the bottom of the skillet. Add balsamic, sugar, stir around till it is incorporated turn on low, leave for 5min.
  3. When potatoes are done, discard water, back on the stove to dry steam and rest of moisture evaporates. Add the potatoes to the beets and lightly 'smash' mixing it all together. Taste and add a pinch of salt & pepper to taste.
  4. You can just eat as a main dish by itself or serve with extra meatball, meatloaf, porkchop as a side dish.

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