A classic dish, ready in a heartbeat!
Serves 4
600 g VegMe Vegan Bites
150 g small onions
4 carrots
3 parsnips
4 bay leaves
25 allspice berries
7 dl water
2 tbsp vegetable stock
3 dl red wine
possibly dark maizena
salt
pepper
potatoes
beetroots
Peel the onions and fry in a pot. Peel and cut carrots and parsnip into pieces. Add to the pot together with bay leaves, allspice and VegMe Bites. Let fry for a moment. Add water, stock and wine. Let the collops simmer for about 20 minutes and season with salt and pepper. If you want the sauce thickened just roux it with some maizena. Peel and boil the potatoes in salted water. Serve the collops with boiled potatoes and beetroots.
