I borrowed Gwyneth Paltrow's new cookbook from the library just to see if there are some good recipes in there, even though she is anti-carb. A lot of them contain oil but I'm trying to adapt them.
I have grown to really like beetroot but never knew what to do with the stems and greens so I was wanted to try this recipe and so find a way to use them. It's actually really nice and richer than I thought it would be and so I thought I would share with others. The greens and stems are a good source of calcium, iron, and Vitamin A and C.
The original recipe calls for oil but I sautéed the vegetables in about 1/2 cup water, enough to soften them. This makes around 4 starter portions.
1 onion
1 medium leek
1 fennel bulb (or a few sticks of celery)
2 cloves of garlic, minced
Stems and greens from a bunch of beetroot, chopped
Salt and pepper
3 cups of veg stock ( the original recipe calls for 6 but I found that too watery)
Sautee the onions, leeks, fennel, garlic and beetroot stems for 15 minutes, in 1/2 cup water.
Add the stock and beetroot greens and simmer for 2 minutes.
Blend well.