BEETS WITH CHIVE CREAM
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Boil 6 to 8 beets in salted water until tender, about 35 minutes. Drain and cool slightly, then rub off the skins. Quarter and toss with 2 tablespoons olive oil, and salt and pepper. Serve with Greek yogurt mixed with chopped chives and salt.
BEETS IN SOUR CREAM
For all you beet lovers, this dish is so easy to make, takes no time at all and so good too! Recipe: The Russian Heritage Cookbook Photo: copykat.com
Provided by Ellen Bales
Categories Vegetables
Time 15m
Number Of Ingredients 8
Steps:
- 1. Drain beets, reserve liquid; chop coarsely.
- 2. In a saucepan over medium heat, melt butter. Add flour, stir, blending in sugar, salt and vinegar. Stir in beets and cook for a few minutes.
- 3. Add 1/4 cup reserved beet juice and sour cream. Simmer for 5 minutes. Sprinkle with chopped chives just before serving.
BRAISED BEETS WITH SOUR CREAM AND CHIVES
Provided by Mark Bittman
Time 30m
Number Of Ingredients 6
Steps:
- Peel 2 pounds beets, and chop them into 1-inch chunks; roughly chop the greens.
- Put both in a saucepan with 1 tablespoon butter and 1/2 cup stock.
- Bring to a boil, then reduce to simmer.
- Cover, and cook until the beets are tender and the greens wilted, 20 to 25 minutes.
- Boil off any excess liquid; stir in 1/4 cup sour cream, and toss with chopped chives. (This is fantastic served over egg noodles.)
CHILLED BEET SOUP WITH SOUR CREAM
Categories Soup/Stew Dairy Herb Vegetable Appetizer Lunch Beet Chill Healthy Sour Cream Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 (first course) servings
Number Of Ingredients 14
Steps:
- Bring beets and water to a boil in an 8-quart pot, covered, then reduce heat slightly and cook at a low boil until tender, 30 to 40 minutes. Transfer beets with a slotted spoon to a bowl, reserving liquid in pot. Add carrots, cabbage, celery root, bay leaf, dill sprigs, salt, and pepper to liquid in pot and briskly simmer, partially covered, over moderate heat until vegetables are tender, about 30 minutes. Add vinegar and sugar, stirring until sugar is dissolved, then pour soup through a sieve lined with a dampened paper towel or cheesecloth into a large bowl, discarding solids (you will have about 7 cups broth; if you have less, add enough water to bring total to 7 cups).
- While vegetables cook, peel beets and coarsely grate using large holes of a box grater.
- Slowly whisk 1 cup broth into sour cream in a bowl until blended, then add to soup along with grated beets, chives, and chopped dill. Cool soup completely, uncovered, then chill, covered, until cold, at least 2 hours. Season with salt and pepper before serving.
WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS
Adding crème fraîche and fancy mushrooms to a pan full of wine-braised chicken makes it ultrarich and extra special. This recipe is perfect for a festive dinner when you're looking for a chicken dish that's a little more dressed up than your average weeknight meal, but it isn't overly difficult. Make it a day or two in advance, and, like all braises, it gets even better with time.
Provided by Melissa Clark
Categories poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pat chicken dry with paper towels. Season all over with 1 1/2 teaspoons salt and the black pepper. Finely grate, pass through a press or mince 2 garlic cloves. Set aside half the grated garlic for finishing the dish. Rub the rest all over the chicken pieces. Set aside the chicken while preparing the other ingredients.
- In a Dutch oven over medium-high heat, combine 1 tablespoon oil and 1 tablespoon butter. When the butter melts, add chicken in batches and cook until browned on both sides, 4 to 6 minutes per side. If the pan dries out, add a little more oil as needed. Transfer browned chicken to a plate.
- Add remaining tablespoon each oil and butter to the pan. Once the butter melts, add mushrooms and cook undisturbed until well browned on one side, 2 to 3 minutes. Stir and cook for 1 minute longer.
- Thinly slice 2 garlic cloves. Reduce heat to medium, and stir in sliced garlic, leeks and a large pinch each of salt and pepper. Cook, stirring occasionally, until leeks are tender and golden brown, 7 minutes. Add rosemary and wine to the pot and let simmer, scraping up the browned bits, until liquid reduces by half, about 1 minute.
- Nestle chicken, skin side up, into the pan and pour in any accumulated juices from the plate. Reduce heat to medium-low and cook, covered, until chicken is cooked through, 25 to 35 minutes.
- Transfer chicken to a serving platter and tent with foil to keep warm. Pluck the rosemary sprigs from the pot. If the sauce looks thin, turn the heat to medium-high and let simmer until it thickens slightly, 2 to 5 minutes. Stir in the remaining grated garlic, the crème fraîche, chives and lemon zest. Taste sauce and add more salt if needed. Spoon sauce over the chicken and top with parsley, more lemon zest and a dollop of crème fraîche, if you like, and serve.
BRAISED SPICED BEETS
This one came from the New York Times, January 17th, 1999. I'm not sure what unit a "bunch" is, but hey, try for a couple or three in a bunch. You can use chicken stock instead of the vegetable stock.
Provided by Diann is Cooking
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Scrub beets and cut stems down to hardly there. Place in cooking pot, cover with water, and simmer until nearly tender (approximately 20 minutes). Remove from water, peel and quarter them.
- Heat butter in sturdy saucepan or skillet with lid. When melted, add beets and cook at medium for five minutes, tossing frequently so as to coat the beets with the butter.
- Add peppercorns, cloves, cinnamon.
- Add in sugar, stock, and salt to taste.
- Cook on low heat for approximately 15 more minutes, or until beets are tender, mixing occasionally.
- You can serve now, or reheat for later.
Nutrition Facts : Calories 43.3, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 34.5, Carbohydrate 2.4, Fiber 0.1, Sugar 2.2, Protein 0.1
BRAISED BEETS WITH BUTTER AND DILL
Steps:
- Peel 2 pounds beets, and chop them into 1-inch chunks; roughly chop the greens.
- Put both in a saucepan with 3 tablespoons butter and 1/2 cup stock.
- Bring to a boil, then reduce to simmer. Cover, and cook until the beets are tender and the greens wilted, 20 to 25 minutes.
- Boil off any excess liquid, then toss with chopped dill.
BEETS IN SOUR CREAM
This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting them here so I can find them easier.
Provided by CJAY8248
Categories Low Protein
Time 50m
Yield 1 recipe, 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook beets in water to cover until tender. Drain, slip off skins and slice or cube. In the top of a double boiler, mix beets, sour cream, horseradish, onion and salt. Heat, stirring occasionally, to serving temperature. Serve garnished with the chives or parsley.
BRAISED BEETS
Each recipe below is based on a given root, but feel free to mess around. Bake beets instead of celeriac; make creamy potato soup, braise carrots, braise parsnips and so on.
Provided by Mark Bittman
Categories side dish
Time 30m
Number Of Ingredients 6
Steps:
- Peel about a pound of beets and chop them into 1-inch cubes.
- In a large saucepan, combine a couple of tablespoons of butter with the vegetables and stock to cover (.5 cup or more).
- Add a splash of white wine and some freshly chopped tarragon; bring to a boil.
- Cover and adjust the heat so the mixture simmers.
- Cook until the vegetables are tender, 15 to 20 minutes.
- Add salt and pepper to taste, and serve.
RAW BEETS WITH CREAMY DILL
Steps:
- Peel and grate 1 pound beets.
- Make a dressing with 1 minced shallot, 2 teaspoons Dijon mustard, 1/4 cup sour cream, lemon juice to taste and chopped dill.
- Garnish: Dill.
BEET CHIPS WITH CURRIED SOUR CREAM
Categories Appetizer Bake Vegetarian Curry Beet Summer Chive Sour Cream Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Make chips:
- Peel beets with a vegetable peeler, then slice paper-thin with slicer, using stems as handles.
- Bring water and sugar to a boil in a 3-quart heavy saucepan, stirring until sugar is dissolved. Add beets, then remove pan from heat and let stand15 minutes. Drain beets in a colander, discarding liquid, then let stand in colander 15 minutes more.
- Put oven rack in middle position and preheat oven to 225°F.
- Line a shallow baking pan with nonstick liner, then arrange beet slices snugly in 1 layer (it's not necessary to use any partial or broken slices) and season with salt and pepper. Bake beets until dry, about 1 hour. Immediately transfer chips to a rack to cool (chips will crisp as they cool).
- Make curried cream while beets bake:
- Cook shallot in oil in a small skillet over moderate heat, stirring frequently, until golden, 3 to 4 minutes. Stir in curry powder and cook, stirring, 1 minute.
- Stir shallot into sour cream in a bowl along with chives, salt, and pepper. Serve curried cream with beet chips.
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