Braised Beets and Onions

The recipe comes from our recent trip to Toronto, ON. That said, the same simple instructions are infinitely variable and will work regardless of the vegetable or season. Simply alter your flavors accordingly!

Ingredients

1 lb. beets, peeled and quartered

1 lb. spring onions, halved

1 tbsp olive oil

water, to cover

salt and pepper to taste

Method

Put all the onions and beets in a saucepan large enough to accommodate them in a single layer (or two layers maximum).

Add just enough water to the pan to cover the vegetables; if some float, it's okay.

Put the pan over medium heat on the stove and bring to a boil. Reduce the heat slightly, but allow the water to continue boiling.

Cook until the water has fully evaporated; serve immediately.

Variations

I have had great results with braised fennel and carrots; probably any hard or root vegetable would turn out equally well.

Flavors to add might include:

• honey

• caraway

• fennel seed

• parsley

• basil

• dill

...let your imagination run wild!