Piquant beetroot
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 685 | grams | Beetroot; cooked |
| 15 | grams | Butter |
| Salt and freshly ground black pepper | ||
| A few drops of freshly squeezed lemon | ||
| ; juice | ||
| Sugar | ||
| 140 | millilitres | Cream; up to 175 |
Directions
Peel the cooked beetroot, wearing rubber gloves if you don't want to go purple! Chop the beetroot into cubes.
Melt the butter in a saut‚ pan, add the beetroot and toss. Then add the freshly squeezed lemon juice and cream and allow to bubble for a few minutes. Season with salt, pepper and sugar.
Taste, and add a little more lemon juice if necessary. Serve immediately.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network
Converted by MM_Buster v2.0l.
Related recipes
- Baked stuffed beetroot
- Beet horseradish
- Beet puree
- Beet relish
- Beet salad
- Beetroot bonanza
- Brilliant beet dip
- Colorful beet relish
- Cooked beets
- Hot beets
- Hot spiced beets
- Marinated beets
- Minted beets
- Moroccan beetroot salad
- Pickled beets
- Pickled red beets
- Roasted balsamic beetroot
- Spiced beets
- Sweet 'n sour beets
- Sweet and pungent beets