Ingredients
For the Yorkshire pudding- 38 g plain flour
- 1 free range egg
- 38 ml milk
- 28 ml water
- 1 tbsp vegetable oil
- seasoning, to taste
- 450 g whole fresh beetroot, with tops and tails intact
- 2 tbsp olive oil
- 400 g potatoes, peeled and cut into 2mm slices
- 1 red onion, finely diced
- 1 clove garlic, crushed
- 3 tbsp flat leaf parsley, very finely chopped
- 1 tsp dried basil
- 200 g Vegetarian Dovedale blue cheese, crumbled well
- 30 g Vegetarian parmesan style cheese, grated
- cracked rock salt, to season potatoes
Description
A Colourful Dish With Tangy Vegetarian Blue Cheese From The Vegetarian Society
UK TV
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