| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
April 1992 |
1 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Linguine |
| 1 |
|
Garlic clove, minced |
| 1 |
T |
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 |
T |
Drained bottled horseradish |
|
|
or to taste |
| 2 |
T |
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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