| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | April 1992 | 1 | servings | |
INGREDIENTS
| 1/4 | lb | Linguine |
| 1 | lg | Garlic clove; minced |
| 1 | tb | Unsalted butter |
| 1/2 | lb | Raw beets; peeled, and grated |
| ; coarse (about 1 1/2 | ||
| ; cups) | ||
| 1/3 | c | Heavy cream |
| 1/3 | c | Water |
| 1 | tb | Drained bottled horseradish; or to taste |
| 2 | tb | Minced fresh parsley leaves |
INSTRUCTIONS
In a large saucepan of salted boiling water cook the linguine until it is al dente. While the linguine is cooking, in a heavy skillet cook the garlic in the butter over moderately low heat, stirring, until it is golden, add the beets, the cream, and the water, and simmer the mixture for 6 minutes, or until the beets are tender. Stir in the horseradish and salt and pepper to taste, drain the linguine well, and in a bowl toss it with the beet mixture. Divide the pasta between 2 plates and sprinkle it with the parsley. Serves 2 as a first course. Gourmet April 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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