Home -> [Casseroles, Cheese, Herbs & Spices, Seasonings, Side-dishes, Vegetables] -> [Beets dauphnois Recipe]
 
 

Beets dauphnois
Artist: _
Categories: Casseroles, Cheese, Herbs & Spices, Seasonings, Side-dishes, Vegetables
Yield: 6
Rating: 0
Print Recipe
Favorites Add to Favorites
Ingredients:
6 Beets (1 lb.)
1 cupChicken stock
1/2 cupCream
1/2 cupScallions or onions
Chopped
2 Garlic cloves
Peeled and minced
1 tbspFresh tarragon (1 tsp. dry)
1/2 cupCheddar or Swiss cheese
Grated
Procedures:
1The author writes: "a color version of the familiar scalloped potatoes...a hearty dish served alongside broiled fish and brown rice."
2scrub beets; trim stem end to ?.
3Leave root end intact.
4In a large saucepan, boil beets for 25 minutes, until just tender enough to stick a knife through the center.
5Drain; peel and slice in ? discs.
6preheat oven to 400°F.
7in a saucepan, combine beet slices, chicken stock, cream, scallions, garlic and tarragon.
8Bring to a boil.
9Stir and remove from heat.
10butter a 1 ?qt. gratin dish and spread the beet mixture out.
11Sprinkle with grated cheese.
12Bake 30 minutes.
13recipe developed by ellen ogden.
14In "the cook"s garden" catalog, vol.
159, no.
16Spring 199Pg.
176
 
 
 
 

Google