Linguine with beets and horseradish

1 servings

Ingredients

Quantity Ingredient
¼ pounds Linguine
1 large Garlic clove; minced
1 tablespoon Unsalted butter
½ pounds Raw beets; peeled, and grated
; coarse (about 1 1/2
; cups)
⅓ cup Heavy cream
⅓ cup Water
1 tablespoon Drained bottled horseradish; or to taste
2 tablespoons Minced fresh parsley leaves

Directions

In a large saucepan of salted boiling water cook the linguine until it is al dente. While the linguine is cooking, in a heavy skillet cook the garlic in the butter over moderately low heat, stirring, until it is golden, add the beets, the cream, and the water, and simmer the mixture for 6 minutes, or until the beets are tender. Stir in the horseradish and salt and pepper to taste, drain the linguine well, and in a bowl toss it with the beet mixture. Divide the pasta between 2 plates and sprinkle it with the parsley.

Serves 2 as a first course.

Gourmet April 1992

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