Masquerading Beetroot and Sweetcorn Puree

One of my great hates is boring veg.  No wonder the majority of the male population recoils from anything other than roast potatoes, chips and dauphinoise, most veggies are boiled to near disintegration and as a result are flavourless and soggy.  I am sure that women only eat them partially in politeness and partially in the hope that there is some filling low calorie goodness inside (unlikely).

Therefore I am on a perpetual quest to find yummy side dishes that are as quick as the boiling option but are a joy to eat.  If a man asks for seconds of a veggie side dish, you know your onto a winner.

Two delicious and unbelievably easy sides are my Masquerading Beetroot (it takes seconds and is as yummy as spiced sweet red cabbage that has been stewing for days) and the great SA magazine 'Food&Home' Creamy Sweetcorn Puree.

Masquerading Beetroot

Ingredients

Raw beetroot (roughly 1 per person)
Balsamic vinegar (to taste)
Butter
Seasoning

Optional - redcurrant jelly or similar, thyme, garlic, cornichons, sour cream

Method

1. Grate raw beetroot into a saucepan, add a large knob of butter, vinegar, lots of fresh black pepper, salt to taste.
2. Warm until hot all the way through and serve with sweet meats like venison and ostrich, or even inside a burger.

Feel free to add a dollop of redcurrant jelly and warm through, some fresh or dried thyme, perhaps cook a crushed garlic clove in some oil for a minute before adding the beetroot, or even add some small cornichons and a swirl of sour cream on serving.

Creamy Sweetcorn Puree

Ingredients

1 tin of sweetcorn, drained (F&H suggests you use fresh corn but tinned works just as well)
1 garlic clove, crushed
olive oil
a dollop of cream
a sprinkle of dried herbs, thyme works well

Method

1. Heat the garlic in a saucepan with the oil for a minute or so, do not allow to turn brown.
2. Add the sweetcorn, cream and herbs and warm through, this will only take another minute or so.
3. Blend the contents of the saucepan and serve with fried chicken, or sweet meats like venison or ostrich.

(thanks to Simon Howden for the beetroot piccie and Maggie Smith for the corn, my camera has died!)