| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cooking wit, Beets | 4 | Servings | |
INGREDIENTS
| 1 | lb | Beets; small to medium 2" to 3", stems trimmed to 1" |
| 1/4 | c | Lowfat yogurt |
| 1 | tb | Sour cream |
| 2 | ts | Fresh lemon juice |
| 1/4 | ts | Salt |
| 1 | pn | Fresh ground black pepper |
| 1 | tb | Fresh chives; chopped |
INSTRUCTIONS
Water level high Put the beets in the steaming basket, cover, and steam until very tender when pierced with a small knife, 30-40 mins. Remove from the steamer and let stand until cool enough to handle. Meanwhile stir together the yogurt, sour cream, lemon juice and salt in a medium bowl. Using a small knife, peel and trim the beets. Cut them into 1/3" to 1/2" thick slices and cut the slices into 1/3" to 1/2" thick strips. Add to the yogurt mixture and toss gently to mix. Refrigerate until very cold, 2-3 hours. Just before serving, taste the beets for salt and pepper, adjust as needed. Sprinkle with the chives and serve cold. These recipes are from a super book called Cooking with Steam by Stephanie Lyness, ISBN 0-688-13814-4. It retails for 19.95 US or 26.45 Can. This bok is for Electric Steamers and at the beginning of the book she compares different Steamers. She has a lot of hints and tips spread through out the book. All of the recipes I have tried have been very good. I am very concerned about fats in my families diets and cooking by steam is a really good way to take fat from cooking out of your diet. Cooking vegetables in the steamer lets all the natural flavour come through. I would definately reccomend this book. Source-Cooking with Steam by Stephanie Lyness Formatted for Mastercook by Carol Floyd--c.floyd@arnprior.com Recipe by: Cooking with Steam-Stephanie Lyness Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@arnprior.com> on Feb 26, 1998
A Message from our Provider:
“I bet you’re wondering where you are going to go to church tomorrow.”