GRATED SAUTEED BEETS
"Note the addition of lemon juice in this simple recipe, which helps the anthocyanin pigments do their job -- which is to produce a beautiful red vegetable."
5 medium beets (each measuring 1 1/2 to 2-1/2 inches), washed and peeled (if the beets are young and small, no need to peel)
4 tablespoons butter
Fresh lemon juice
About 2 tablespoons chicken or vegetable broth or water, if necessary
Salt and ground white pepper to taste
Chopped fresh dill weed or parsley (for garnish)
Coarsely grate the beets. You will have about 2 1/2 cups.
Melt butter in a large, heavy skillet. Add beets and stir to coat with butter, then sprinkle with lemon juice to taste. Cover and cook over medium to low heat for approximately 10 minutes, checking occasionally to see that the beets don't burn, adding a few spoonfuls of broth or water to prevent sticking, if necessary. Cook just until tender, then season with salt, pepper and additional lemon juice, if needed. Sprinkle with dill or parsley.
Makes 4 servings
Adapted from source: Victory Garden Cookbook by Marian Morash
"Note the addition of lemon juice in this simple recipe, which helps the anthocyanin pigments do their job -- which is to produce a beautiful red vegetable."
5 medium beets (each measuring 1 1/2 to 2-1/2 inches), washed and peeled (if the beets are young and small, no need to peel)
4 tablespoons butter
Fresh lemon juice
About 2 tablespoons chicken or vegetable broth or water, if necessary
Salt and ground white pepper to taste
Chopped fresh dill weed or parsley (for garnish)
Coarsely grate the beets. You will have about 2 1/2 cups.
Melt butter in a large, heavy skillet. Add beets and stir to coat with butter, then sprinkle with lemon juice to taste. Cover and cook over medium to low heat for approximately 10 minutes, checking occasionally to see that the beets don't burn, adding a few spoonfuls of broth or water to prevent sticking, if necessary. Cook just until tender, then season with salt, pepper and additional lemon juice, if needed. Sprinkle with dill or parsley.
Makes 4 servings
Adapted from source: Victory Garden Cookbook by Marian Morash
MsgID: 3153712
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 01-23-11 to 01-29-11 Daily Recipe Swap -...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 01-23-11 to 01-29-11 Daily Recipe Swap -...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (18)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Side Dishes - Vegetables
Side Dishes - Vegetables
- Cauliflower and Curry Potato (crockpot)
- Oven Roasted Cabbage (cabbage slices with spicy apple seasoning)
- Lo-Cal Ginger Carrots
- Antoine Bouterin's Zucchini and Tomatoes with Dill and Garlic (layered slices)
- Zucchini Side Dish (vegetarian)
- Spaghetti Squash Medley (with sun-dried tomatoes, mushrooms, and broccoli rabe)
- Brussels Sprouts with Bacon (using garlic, onion, and white wine)
- Winter Caponata
- Roast Parsnips
- Savory Spinach Gratin (Indian)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute