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-> [Side-dishes, Vegetables] -> [Julienne beets with horseradish Recipe] |
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Julienne beets with horseradish
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| Artist: |
_ |
| Categories: |
Side-dishes, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 16
| oz | Sliced beets (1 can) | | | -- undrained | | 1/4
| cup | Sugar | | 2
| tbsp | Vinegar | | 1
| tbsp | Cornstarch | | 1
| tbsp | Lemon juice | | 1/2
| tsp | Salt | | 2 1/2
| tbsp | Prepared horseradish | | 1
| tbsp | Butter or margarine | | | Commercial sour cream | | | -- (opt'l. |
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Procedures:
| 1 | Drain beets, reserving liquid. | | 2 | Set liquid aside. | | 3 | Slice beets into julienne strips; set aside. | | 4 | Combine beet liquid, sugar, vinegar, cornstarch, lemon juice and salt in a medium saucepan, stirring well. | | 5 | Cook over medium heat until thickened, stirring constantly. | | 6 | Add horseradish and butter, stirring until butter melts. | | 7 | Gently stir in beets and bring mixture to a boil. | | 8 | Reduce heat; simmer 5 to 10 minutes, or until mixture is thoroughly heated. | | 9 | Top each serving with a dollop of sour cream, if desired |
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