Potato, Beetroot And Bean Boulangère

Potato, Beetroot And Bean Boulangère

I was looking for autumnal recipes on the Waitrose site, and I came across a recipe that I was eager to try because it was so very budget friendly and simple to make. Sure, if I have a whole afternoon, I like to complicate my cooking with fancy techniques, but I am a huge fan of realistic recipes, those that take into account a family who have to watch their pennies, have limited time and who still want a nutritious dinner. Before I had even made it, this recipe wins my respect for ticking all of those boxes.

The only downfall of the recipe is that it does not look particularly pretty on a plate. There’s not much you can do to make it look better. However, it was tasty, so added to it’s cost effectiveness, simplicity to prepare and very respectable nutrition values – it wins my wholehearted approval. My husband excused himself from the dinner table and added a wedge of French cheese to his plate, explaining he was very hungry after a tennis meet with some friends that afternoon. Robert said he enjoyed the dish and was surprised that the beetroot worked so well with the other ingredients.

INGREDIENTS

350ml vegetable stock
750g potatoes, thinly sliced
1 tbsp vegetable oil
2 leeks, sliced
400g can mixed beans drained and rinsed
250g vaccum packed beetroot, drained and thinly sliced

METHOD

Preheat the oven to 200ºC, gas mark 6.

Bring the vegetable stock to a boil in a large pan. Add the potatoes and cook for five minutes. (I was worried there was not enough stock, but it turned out to be perfectly sufficient.)

Meanwhile, heat the oil in a frying pan and fry the leeks for five minutes. Stir in the beans and season to taste. (You may well notice from my photographs that I forgot to mix the beans into the leeks and instead added them when layering the vegetables.)

Layer one third of the potatoes into the base of an ovenproof serving dish, top with half the beetroot and then half the leek and bean mixture. Repeat with the remaining ingredients.

Finish with a layer of potatoes, pouring over the leftover stock. Bake for twenty-five minutes until golden and cooked through.

So the verdict is – nil points for presentation – but on every other level a fabulous little recipe. Low cost, simple to prepare, excellent nutritional value and it tasted very yummy. Every parent should keep this recipe tucked away for crazy school nights.

Thank you Waitrose for a wonderfully realistic recipe that be appreciated by households up and down the country – we highly approve of realistic recipes!

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