UNCLE BILL'S BEETS & STRING BEANS IN A CREAM SAUCE
This is a delightful and light side dish with any dinner meal. It took me 2 attempts to come up with this delightful dish. It is also very good served on a slice of Italian or French bread. With all the fresh veggies that are in the markets now, this is a good time to make this recipe. The 30 minutes time is for boiling the beets and beans.
Provided by William Uncle Bill
Categories Vegetable
Time 43m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium sized saucepan, add whole beets, (Do not cut the top or bottom of the beets.).
- Snip the ends off the string beans and discard, then add them to the saucepan with beets. Cover with hot water and bring to boil.
- Reduce heat to a strong simmer, place lid on saucepan and cook the beans for 10 minutes. Remove beans into a mixing bowl and cover with cold water; set aside.
- Continue to cook the beets for an additional 20 - 25 minutes or just until you can pierce the beets with a fork; do not overcook.
- Immediately drain the beets and cover with cold water, drain and cover again with cold water and let sit for 3 minutes.
- Cut the tips and bottom of the beets, peel the skins and discard.
- Cut the beets into quarters and then slice them to about 1/8 inch thick slices.
- In a large frying pan, melt butter on medium-high heat.
- Add the sliced beets and stir to coat with butter.
- Cut the beans in half and add to the frying pan stirring to coat with butter.
- Saute' the beets/beans for 8 minutes, mixing often.
- Add the sugar, salt, granulated garlic powder, dried dill weed and whipping cream, stirring to coat beets/beans.
- Continue to simmer uncovered for another 3 to 5 minutes or until a nice creamy sauce begins to form and thicken slightly.
- Serve as a side dish or over a slice of bread.
- NOTE: You can also use yellow string beans.
- It takes about 6 - 1 1/2" diameter beets for 12 ounces.
- It takes about 16 - 6" long beans for 6 ounces.
Nutrition Facts : Calories 317, Fat 28.2, SaturatedFat 17.6, Cholesterol 91.7, Sodium 749.2, Carbohydrate 15.4, Fiber 3.2, Sugar 9.7, Protein 3.4
UNCLE BILL'S CREAMED YOUNG BEETS AND TOPS
Oh my, but this recipe goes back to my young years when we lived in Alberta, Canada. We grew large gardens and had many varieties of veggies. Because I was a vegetarian in those days, my mother would cook this beet recipe for me. Young beets with 6 to 8 inch beet tops are the best
Provided by William Uncle Bill
Categories Greens
Time 22m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Snip off the thin portion of the young beet root and discard.
- Wash the small beet with the beet tops well in cold water.
- Place the beet tops in a large cooking pot.
- Cover with cold water and bring to boil.
- Cover and cook for about 4 - 5 minutes or until the greens just start to wilt.
- Immediately remove the beets into a large frying pan using a slotted spoon.
- Add butter and fry on medium-high heat for about 4 minutes, stirring often.
- Now add the whipping cream, salt and pepper.
- Stir to coat beets and continue to fry until the whipping cream is reduced and starts to thicken into a creamy sauce, about 3 minutes.
- Serve along with your dinner meal.
- You may also use larger fresh beet top greens, but remove most of the stem from the leaves and discard.
- If desired, you can also use larger beets, but firstly peel them and cut them into very small cubes.
- Cook the cubed beets in water for about 4 minutes before adding the beet greens.
- Then continue to cook for another 4 minutes.
- Proceed in the same method as for the young beets.
- This method also works well for Swiss Chard.
Nutrition Facts : Calories 610.3, Fat 45.9, SaturatedFat 28.4, Cholesterol 142.6, Sodium 1118, Carbohydrate 47.3, Fiber 9.2, Sugar 36.3, Protein 9.2
UNCLE BILL'S RUSSIAN/DOUKHOBOUR BORSCHT
This RUSSIAN/DOUKHOBOUR BORSCHT originated with my Russian Grandmother who was a vegetarian. Traditionally, the Russian/Doukhobours used about 1 pound of butter and at least 3 cups of whipping cream. I finally was able to make numerous adjustments to the ingredients and then reduce the amount of butter and whipping cream so that the Borscht tastes just as good, but not as rich. The procedure is rather lengthy, but is worth every bit of that time. The Borscht may be canned or frozen in containers. The original Russian Borscht had meat in it and also they used many red beets.
Provided by William Uncle Bill
Categories Potato
Time 1h30m
Yield 24 serving(s)
Number Of Ingredients 21
Steps:
- In a large (8 quart) stock pot, add water and bring to boil.
- Add 1/2 cup of mashed tomatoes, quartered potatoes, chopped carrots, chopped onions, salt and beets and return to boil.
- Reduce heat to medium and cook uncovered for 15 minutes or until potatoes are just cooked.
- Meanwhile, begin to prepare all vegetables.
- When potatoes are cooked, remove with a slotted spoon into a mixing bowl.
- Add 3 tablespoons butter to potatoes, mash well.
- Stir in whipping cream, mixing well to incorporate; set aside.
- In a large frying pan, melt 3 tablespoons butter, add chopped onions and saute' until just softened, about 5 minutes.
- Add remaining mashed tomatoes and simmer uncovered until reduced to a creamy consistency.
- The sauce will be thickened.
- Cover, reduce heat to keep warm.
- In another large frying pan, melt the remainder 3 tablespoons butter, add 4 cups of shredded cabbage and on medium heat, fry until softened and very lightly browned, about 15 minutes, DO NOT BURN.
- Remove from heat and set aside.
- To the cooking pot, add cubed potatoes and 1/2 cup of tomato-onion mixture.
- Cover and cook for 10 minutes.
- Add cauliflower and celery and continue to boil gently until potatoes are just tender.
- Stir in remaining 4 cups of raw shredded cabbage and return soup to boil.
- Reduce heat; stir in mashed potatoes, fried cabbage and remaining tomato-onion mixture.
- Add diced green and red peppers, freshly ground black pepper, dill weed, lemon juice.
- Return to boil and cook for 3 more minutes.
- Cover and reduce heat to just warm and let borscht sit for 30 minutes for flavors to blend.
- Remove beets and discard or eat them separately.
- The beets are for coloring only.
- Adjust seasonings to taste.
- If borscht is too sweet to your liking, stir in some additional lemon juice.
- If desired, serve with a sprinkle of cayenne pepper.
- Refrigerate any unused portions.
- Traditionally, medium or sharp cheddar cheese pieces and fresh bread or buns are served with the borscht.
UNCLE BILL'S FRESH BEET FILLING FOR PYRAHI
Make and share this Uncle Bill's Fresh Beet Filling for Pyrahi recipe from Food.com.
Provided by William Uncle Bill
Categories Vegetable
Time 45m
Yield 24 pyrahi
Number Of Ingredients 4
Steps:
- Wash and scrub beets, cut off the tails and the end.
- In a saucepan, add beets, just cover with water and bring to boil.
- Reduce heat and cook until beets are just tender, about 30 minutes.
- Drain and immediately pour cold water over beets.
- When cool enough to handle, remove skins and discard.
- Grate beets.
- In a mixing bowl, add grated beets, sugar and salt, mix well.
- In a frying pan, melt butter, add beet mixture and saute' for 5 minutes stirring occasionally.
- Let cool slightly before using.
- Use about 3 tablespoons of filling for each pyrahi.
- You can also use canned regular beets.
- Grate the beets and prepare them as above.
Nutrition Facts : Calories 23.2, Fat 1.5, SaturatedFat 0.9, Cholesterol 3.8, Sodium 66.7, Carbohydrate 2.6, Fiber 0.3, Sugar 2.3, Protein 0.2
SAUTEED BEET TOPS
Beets tops are a very mild tasting and lend themselves to many combinations of yummy foods. They cook up quickly and will be a great addition to your menu. I got my inspiration from Recipezaar and added some extras! Enjoy!
Provided by Healthy Debbie
Categories Low Protein
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash the beet tops in cold, running water. Cut their length horizontally into bite sized pieces.
- Melt the butter in a skillet. Add the olive oil to the pan and add the diced onion, sweet pepper, and garlic and cover. Cook on low to medium heat until tender, adding water as needed. Chop the mushrooms in a food processor and add them to the skillet and continue cooking. Add the chopped beet tops. Cover the pan. Cook until the beet tops are wilted.Stir as needed. Add salt and pepper to taste.
Nutrition Facts : Calories 42.3, Fat 1.6, SaturatedFat 0.3, Sodium 107.5, Carbohydrate 6, Fiber 2.6, Sugar 2.1, Protein 2.5
CREAMED BEETS
This is a great side dish with any kind of beans or peas. Quick, easy, and tasty!! You can use fresh beets that you cook yourself or you can use the canned beets (drained). my online cookbook: http://tx-cherokee.tripod.com/index.html
Provided by Rose Dailey
Categories Vegetables
Number Of Ingredients 6
Steps:
- 1. Melt butter in a medium saucepan. Stir in flour. Let it heat over a medium heat, but don't let it brown. Stir in milk, blending well. When it starts bubbling around the edges, add the beets, salt, and pepper. Reduce heat to very low and simmer, covered, for 5 minutes.
- 2. NOTE: You can also add a dash of nutmeg and 1/2 cup of plain yogurt, after reducing the heat to low.
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