Vegetarian Beetroot & Smoked Mushroom Labskaus

Prepare vegetables

1. 1Preheat oven to 200°C (390°F). Toss halved raw beetroot with 1 tbsp oil, salt and pepper; roast on a lined tray for 30–40 minutes until tender and slightly caramelised.
2. 2While beets roast, peel and cut potatoes into even chunks, place in cold salted water and bring to a boil; simmer 15–18 minutes until very tender.
3. 3Slice mushrooms and thinly slice the onions. Drain pickled beetroot and chop roughly; set aside for garnish.

Cook components

1. 1Heat 1 tbsp oil and 1oz butter in a large frying pan over medium heat. Add sliced onions and a pinch of salt and cook slowly 10–12 minutes, stirring occasionally, until deep golden and caramelised.
2. 2In a second pan, heat remaining oil and sauté smoked mushrooms until warmed through and edges are slightly crisp, about 5–6 minutes; season with smoked paprika and black pepper.
3. 3Drain the cooked potatoes well and return to the pan. Mash with remaining butter and warm milk to a creamy consistency. Stir in Dijon mustard, salt and pepper to taste.
4. 4Roughly chop the roasted beetroot and fold into the mashed potatoes along with most of the caramelised onions and the sautéed smoked mushrooms. Taste and adjust seasoning.

Assemble & serve

1. 1Fry eggs in a little butter or oil until edges are crisp but yolks remain runny, or poach to preference.
2. 2Divide the beetroot-mushroom mash among four plates, make a shallow well in the centre of each and top with a fried egg.
3. 3Scatter reserved caramelised onions, chopped pickled beetroot and cornichons or capers over the plates. Serve immediately with coarse mustard or a spoonful of herb yoghurt if desired.