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Mashed Beetroot with Butter Beans and Roast Cod Recipe
|Cod steaks||24 Ounce (4 Thick Pieces, 6 Ounce / 175 Gram Each)|
|Olive oil||4 1⁄2 Tablespoon (1/2 Tablespoon For Drizzling)|
|Garlic||2 Clove (10 gm)|
|Organic butter beans||13 Ounce (400 Gram)|
|Chopped flat leaf parsley||1 Tablespoon|
|Lemon wedges||4 (For Serving)|
|For beetroot mash|
|Raw beets||2 Pound (1 Kilogram)|
|Freshly grated horseradish/Creamed horseradish||2 Tablespoon|
Serving size: Complete recipe
Calories 2847 Calories from Fat 675
% Daily Value*
Total Fat 76 g117.6%
Saturated Fat 11.1 g55.4%
Trans Fat 0 g
Cholesterol 292.6 mg
Sodium 1727.8 mg72%
Total Carbohydrates 334 g111.2%
Dietary Fiber 97.5 g389.8%
Sugars 92.9 g
Protein 216 g432.7%
Vitamin A 36.9% Vitamin C 159.3%
Calcium 60.9% Iron 217.8%
*Based on a 2000 Calorie diet
2. Meanwhile, season the cod steaks with salt and pepper, place them in a roasting tin and drizzle with a little olive oil. Roast in the centre of the oven for 15-20 minutes or until the fish is just cooked through.
3. To make the mash, roughly chop the beetroot and place it in a food processor or blender with the horseradish, salt and pepper and blend to a coarse puree.
4.Heat the olive oil in a saucepan, add the garlic and fry ' gently for 30-60 seconds. Do not allow the garlic to burn. Add the butter beans and chopped parsley and toss in the hot oil for 1-2 minutes, then remove from the heat.
5. Serve the cod hot from the oven on a large spoonful or two of beetroot mash and accompanied by the garlic butter beans and lemon wedges.