2463. STAMPPOT with BEETS and BACON

serves 5-6 as a one-dish meal


4 beets
8 medium potatoes
1 onion, chopped
¼ cup vinegar (optional)
1 tablespoon corn starch
8 slices bacon, chopped

Boil potatoes in a large pot, with their skins on. When they are soft, after approximately 30 minutes, turn off the heat, drain and set aside.

At the same time, boil the beets (skins on) in another pot until they’re soft, approximately 1.5 hours. Reserve about a cup of the beet water.

When cooled, peel the beets and the potatoes. Cube the potatoes and place them back in the large pot. Slice the beets. Heat the reserved beet water, and add the slices to it. Mix the cornstarch into a bit of water or vinegar, and add it to the beet mix.

Meanwhile, sauté onions until golden brown. In a separate saucepan, fry the bacon on medium-low until crispy, and reserve the bacon grease. Pour the beet slurry over cubed potatoes, and mash. Add the sautéed onions, stirring over a bit of heat until heated through.

Serve in individual bowls, sprinkle with reserved bacon and drizzle with bacon grease.


bacon recipe courtesy of: The Shortlists, September 13, 2010