| 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
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