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Aliums

Burnt onion broth

45 minutes

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Beef koftas with beetroot hummus and charred pita bread

40 minutes

Aliums

Garlic-poached salmon with Tenderstem broccoli

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Fisherman’s pie with cheesy sauce and sweet potato chip crust

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Aliums

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30 minutes

Aliums

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25 minutes

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Crispy parsnips with maple syrup and Parmesan

10 minutes

Beetroot recipes

Baked barley pilau with roast beetroot and feta

1 hour

Malva Pudding

Sweet potato malva pudding with nut brittle

45 minutes

Carrot recipes

Sticky roast carrots in barley broth

45 minutes

Beetroot recipes

Beetroot flatbread with charred greens

20 minutes

Beetroot flatbread with charred greens

Name: Burnt onion broth
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2 servings
Cuisine: Side Servings
Ingredients: baby pickling onions, quartered 8–10,beef stock 4cups

By Abigail Donnelly

Serves Makes 2

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

For the flatbread:

240 g beetroot, cooked and puréed
240 g flour, sifted
1 cup plain yoghurt
1 T baking powder
1⁄2 T olive oil
1 bulb fennel, sliced into long strips
50 g baby leeks, halved
50 g red spring onions
50 g white spring onions
Smoked salt, to taste

Method

Preheat the oven to 180°C and grease a baking tray. Combine the ingredients for the flatbread in a bowl and knead gently. Divide the mixture in half and roll out each half on a floured surface.

Place the flatbreads onto the greased baking tray and bake for 15–20 minutes, or until cooked through and golden.

Heat the olive oil in a nonstick frying pan over a high heat and char the fennel, leeks and onions until golden.

Serve the beetroot flatbreads with the charred greens, sprinkled with smoked salt.

Cook's note: The Polish are pros at treating humble veg, from cauliflower to cabbage, in innovative ways. But from Krakow to Warsaw, beetroot is king. Try it in this pierogi-inspired flatbread and see why.

Discover more bread recipes here.

This is a test recipe

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Burnt onion broth

Beef koftas with beetroot hummus and charred pita bread

Garlic-poached salmon with Tenderstem broccoli

Fisherman’s pie with cheesy sauce and sweet potato chip crust

Nana’s three-cheese-and-onion pie

Dan-dan chicken with braised peanuts and turnip pickle

Savoury oats with creamy leeks, mushrooms and Parmesan

Crispy parsnips with maple syrup and Parmesan

Baked barley pilau with roast beetroot and feta

Sweet potato malva pudding with nut brittle

Sticky roast carrots in barley broth

Beetroot flatbread with charred greens

Beetroot flatbread with charred greens

Ingredients

Method