Beet velvety

1. Dice the beets. Peel the potatoes, turnip and onion and cut them into pieces.
2. In a frying pan with a little olive oil, brown the onion then add the beetroot, potato and turnip.
3. Add the chicken stock and coconut milk, add salt and pepper. Bring to a boil and keep at a low simmer for about 20 minutes.
4. Mix with a plunger.
5. Immediately fill your jars to within 2 cm of the rim, close and immediately heat treat for 45 minutes at 100°C.

When ready to eat, reheat and add a little crème fraîche and a few cubes of feta.