Vibrant Pink Stamppot — Sweet Earthy Flavour, Topped with Golden Fried Onions

🛒 Ingredients

• #Beetroot & Potato Mash;
• 400 g floury potatoes, peeled and cubed
• 300 g cooked beetroot (vacuum‑packed or homemade), drained well and roughly chopped
• 3–4 tbsp unsweetened plant milk (oat or soy work best)
• 1–2 tbsp vegan butter.. ½ tsp salt.. Plenty of black pepper
• Pinch of nutmeg or dried thyme (optional)
• 1 tsp fresh lemon juice (enhances the sweetness)
• #Caramelised Red Onion Topping;
• 2 large red onions, thinly sliced into rings
• 2 tbsp olive oil or vegan butter.. 1 tsp maple syrup
• 1 tsp apple cider vinegar.. Pinch of salt
• Fresh parsley or chives, chopped — for garnish

👩‍🍳 Instructions

1. 1

   Boil the potatoes: Place potato cubes in a large pot of salted water. Bring to a boil and cook 15–18 minutes until completely tender. Drain thoroughly — let them steam dry in the colander for 1–2 minutes so the mash stays fluffy, not watery.

2. 2

   Make the mash: Return potatoes to the warm pot. Add beetroot, plant milk, vegan butter, salt, pepper, nutmeg, and lemon juice. Mash thoroughly until smooth and beautifully pink — leave slightly chunky if you prefer texture. Taste and adjust seasoning. Keep warm.

3. 3

   Caramelise the onions: While potatoes cook, heat oil or butter in a skillet over medium‑low heat. Add red onion rings, maple syrup, and a pinch of salt. Cook gently 12–15 minutes, stirring often, until soft, deep golden, and sweet. Stir in vinegar for the last minute.

4. 4

   Serve: Spoon the vibrant beetroot mash into bowls. Top generously with the warm caramelised onions and their sweet juices. Garnish with fresh herbs and extra black pepper. Enjoy hot!