Harvard Beets
Makes 4 servings
Ingredients:
1 pound fresh uncooked beets or 1 (16-ounce) can sliced beets
2 tablespoons cider vinegar
1 tablespoon cornstarch
2 tablespoons sugar
Dash of salt
1 tablespoon chopped crystallized ginger
2 tablespoons butter
Method:
Cook fresh beets in water to cover until they "give" with pressure. Cool; slip off skins. Slice. Measure 3/4 cup beet cooking broth, or reserve 3/4 cup from canned beets.
In a medium-sized heavy saucepan, combine beet broth with vinegar, cornstarch, sugar, salt and ginger. Cook, stirring, over low heat until thickened.
Add beets and heat through. Stir in butter before serving.
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