| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
April 1993 |
1 |
servings |
INGREDIENTS
| 3/4 |
lb |
Small beets; scrubbed well and |
|
|
; trimmed |
| 3/4 |
c |
Water |
| 1 |
ts |
Cornstarch |
| 2 |
tb |
Cider vinegar |
| 2 |
tb |
Sugar |
| 1/2 |
tb |
Unsalted butter |
INSTRUCTIONS
In a 2-quart microwave-safe casserole with a lid microwave the beets with
the water, covered, at high power (100%), stirring every 2 minutes, for 6
to 15 minutes, or until they are tender when pierced with a fork,
transferring them as they are cooked to a cutting board, and let them cool.
Reserve 1/4 cup of the cooking liquid in the casserole. Peel the beets and
slice them. In a small bowl dissolve the cornstarch in the vinegar and stir
the mixture into the reserved cooking liquid with the sugar and salt to
taste. Microwave the mixture at high power, stirring after 1 minute, for 2
minutes, or until the mixture is thickened, stir in the beets and the
butter, and microwave the mixture at high power for 1 minute, or until the
beets are heated through.
Serves 2.
Gourmet April 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Ask \”What would Jesus do?\” Apply the answer!”