INGREDIENTS

INSTRUCTIONS

Thickly slice the beets and simmer in water ~30 minutes until cooked.
Include the stems of leftover cruciferous veggies in this simmer. Strain
and place in a bowl with 1/2 c rice vinegar and water to cover. Let sit
overnight in the refrigerator, or for as long as you can. Use the beet
leaves for making a green veggie to eat.
The next day, or later: Strain the beets from this liquid, place in a food
processor with sage leaves (stems removed). Process, adding a little wine
or water as needed. (Discard the vinegar, or save it for the next batch of
vinegared beets, in the fridge).
Slice the shallots and garlic.  Saute in a little of the canola oil, with
the shallots first, then later add the garlic (in order to avoid
overtoasting the garlic).  After about 4 or 5 minutes, add the wine. Simmer
a minute or two.  Add this mixture to the food processor and continue
processing.  It is nicer if some graininess remains, but a fine graininess.
Place this mixture back in a pan.  Add about 1 or 2 cups of hot water,
remaining canola oil, and salt (1/4 tsp) and pepper to taste.  Stir and
simmer a few minutes, add 3 drops maple syrup.  Pour into 2 regular or 1
large wide soupbowl, leave room on top.  Top with 1 or 2 T creme fraiche,
and stir in well.  Serve hot.
From: Lu Bozinovich <U33754@uicvm.uic.edu>. rfvc Digest V94 Issue #172
August 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip

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