ETHNIC DAY -- American - Beets Piquante

[Guest guest]

* Exported from MasterCook *

 

Beets Piquante

 

Recipe By : Nava Atlas's American Harvest, 112

Serving Size : 6 Preparation Time :0:00

Categories : American Side Dishes

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 medium beets

2 tablespoons butter

2 tablespoons unbleached white flour

3/4 cup hot water

1/4 cup light cream

3 tablespoons cider vinegar

2 tablespoons dry white or red wine

1 1/2 teaspoons honey

1/4 teaspoon salt

Freshly ground black pepper

A few grains cayenne pepper

 

Remove the green tops from the beets, leaving about 1/4 inch of the stalks on

the beets (save the greens for later use - cooked or steamed, they can be used

like spinach and are very nutritious). Rinse the beets to remove loose dirt but

take care not to break the fibers.

 

Bring a deep pot of water to a boil and gently drop the beets in. Cook over

medium-low heat until they are just tender. This will take anywhere from 45

minutes to 1 1/2 hours, depending on the size and age of the beets.

 

Drain the cooked beets and rinse them briefly in cold water. Trim the roots and

tops and slip off the skins. slice them 1/4 inch thick.

 

In a large, heavy saucepan, heat the butter until it melts. Sprinkle in the

flour and stir until smoothly blended. Continue to cook over low heat until the

mixture just begins to brown. Mix together the hot water and cream and slowly

pour it into the butter and flour mixture, stirring constantly to ensure

smoothness. Bring to just below the boiling point, add the remaining ingredients

and simmer gently for 5 minutes. Stir in the sliced beets and simmer over very

low heat for 10 to 15 minutes . Serve at once.

 

 

- - - - - - - - - - - - - - - - - -

 

NOTES : One of America's earliest cookbook writers, Mary Randolph, said in her

1824 book that beets " are not so much used as they deserve to be. "