Ingredients
- 1 pepperoni chopped into cubes
- 1 chopped onion
- 2 garlic cloves
- 1 cup chopped beet stalks and leaves
- 1 kg of potatoes cooked to the point of puree
- 2 cups of potato cooking water
- Salt to taste
- 3 tablespoons chopped chives
Method of preparation
- Fry the pepperoni cubes, adding onion and garlic to sauté.
- Add the chopped beetroot stalks and leaves and sauté for about 2 minutes.
- Blend the potatoes in a blender with the cooking water.
- Blend the potatoes in a blender with the cooking water.
- Add the beaten potatoes to the stew and adjust the salt.
- Let it cook over low heat for about 10 minutes or until it thickens, stirring constantly.
- Turn off the heat and add the chopped chives.
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