Recipe for burning love with chorizo and root vegetables
A good hearty winter dish with a lovely name.
To spice up the burning love dish, it needs a sour, sweet, and bitter counterbalance to break the umami and salty flavors from potatoes and bacon.
I use some chorizo sausage and root vegetables, which are roasted with apple cider vinegar to create contrast.
This gives the dish a new dimension, perfect for warming up on a cold winter day.
Ingredients
- 150 gram Bacon Dry salted and diced
- 150 gram Chorizo Diced
- 3 pcs. Zittauer Onions Finely chopped
- 2 pcs. Beetroot Peeled and diced
- 45 gram Apple Cider Vinegar
- 10.5 gram Honey
- 800 gram Potato Peeled and diced
- 500 gram Root Vegetables For example, parsnip, parsley root, and celery. Diced
- 300 gram Milk
- 50 gram Butter
- 1 gram Nutmeg Finely grated
- Coarse salt
- Pepper Freshly ground
- Broad leaf parsley Rinsed and roughly chopped
- Dijon Mustard
- Bread Roughly
Instructions
- Fry the bacon and chorizo for a couple of minutes on high heat, reduce the heat a bit, and let it simmer until crispy.
- Remove the bacon and chorizo from the pan.
- Add the onions and fry them on medium heat for 5 minutes,or until they are golden.
- Mix the onions with the bacon and chorizo, and keep it warm. In the same pan, fry the beets in a little oil for 5-10 minutes until they are slightly tender.
- Add apple cider vinegar and honey, and let it sizzle.
- Mix for a couple of minutes.
- Add the bacon, chorizo, and onions, and keep it warm.
- Peel the potatoes and root vegetables, and cut them into smaller pieces.
- Boil them until tender in unsalted water. Drain the water, and let the vegetables steam dry.
- Warm up the milk, and mash the vegetables with a potato masher or whisk.
- Add the milk little by little until the mash has a suitable consistency.
- Add butter, coarse salt, nutmeg, and pepper.
- You can optionally omit the milk and use the vegetable water instead.
- Arrange the mash in a dish with the bacon-beet mixture on top, and sprinkle with some chopped flat-leaf parsley.
- Serve with Dijon mustard and coarse bread.