| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Tessa’s, Tastebuds |
1 |
servings |
INGREDIENTS
| 125 |
g |
Cooked beetroot; (4oz) |
| 55 |
g |
Blackcurrants; (2oz) |
| 1 |
tb |
Blackcurrant jelly |
| 1 |
tb |
Creme de cassis |
| 1 |
tb |
Raspberry; (or red wine) |
|
|
; vinegar |
| 1 |
|
Handful freshly chopped mint |
|
|
Salt and pepper |
INSTRUCTIONS
Finely dice the beetroot. Chop the mint.
Gently heat the jelly, vinegar and creme de cassis until smooth. Add
the beetroot, blackcurrants and seasoning and heat through. Finely
add the mint and check the seasoning.
Serve either warm or chilled with duck, lamb or early season game.
Converted by MC_Buster.
Per serving: 46 Calories (kcal); trace Total Fat; (1% calories from
fat); trace Protein; 8g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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