| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Beets |
1 |
Servings |
INGREDIENTS
| 8 |
|
Beets, scrubbed and trimmed |
|
|
leaving about 1 inch of |
|
|
stems attached |
| 9 |
|
Baby turnips with tops |
|
|
peeled and tops trimmed |
|
|
to |
|
|
1/4 inch or 3 medium |
|
|
turnips peeled and cut |
|
|
into 6 wedges |
| 18 |
|
Baby carrots with tops |
|
|
peeled and tops trimmed |
|
|
to |
|
|
1/4 inch or 3 large |
|
|
carrots peeled and cut |
|
|
into 3- by 1/2-inch |
|
|
sticks |
| 3/4 |
lb |
Assorted red and yellow |
|
|
pearl onions about 2 |
|
|
1/2 |
|
|
cups |
| 3 |
T |
Unsalted butter |
| 1 |
T |
Olive oil |
| 1/4 |
c |
Loosely packed fresh |
|
|
Flat-leafed parsley leaves |
|
|
washed well dried and |
|
|
chopped |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Preheat oven to 425°F. Wrap beets tightly in foil and roast in middle
of oven 1 to 1 1/2 hours, or until tender. Unwrap beets carefully and
cool until they can be handled. Slip off and discard skins and stems.
Cut each beet into 6 wedges. Beets may be prepared up to this point 1
day ahead and chilled, covered. Have ready a large bowl of ice and
cold water. In a large saucepan of salted boiling water blanch turnips
3 to 6 minutes (depending on size), or until barely tender, and
transfer with a slotted spoon to ice water. Return water in pan to a
boil and blanch carrots 5 minutes, or until barely tender. Transfer
carrots with a slotted spoon to ice water and drain turnips and
carrots in a colander. If using baby turnips, cut each in half.
Return water in pan to a boil and blanch onions 3 minutes, or until
barely tender. Drain onions in another colander until cool enough to
handle and peel. Vegetables may be prepared up to this point 1 day
ahead, patted dry, and chilled, covered. Bring vegetables to room
temperature before proceeding. In a large non-stick skillet heat
butter over moderately high heat until foam subsides and sauté
turnips and carrots with pepper and salt to taste, stirring, until
tender and golden, about 4 minutes. Transfer turnips and carrots with
slotted spoon to a bowl and keep warm, covered. Add oil to skillet and
heat over moderately high heat until hot but not smoking. Sauté
onions with pepper and salt to taste, stirring, until tender and
golden brown, about 4 minutes, and with slotted spoon add to turnip
mixture. Stir parsley into vegetable mixture. In oil remaining in
skillet cook beets with pepper and salt to taste over moderate heat,
stirring, until heated through. Serve beets with other vegetables (but
do not toss together). Serves 6. Gourmet Posted to recipelu-digest
Volume 01 Number 630 by SuzyWert@aol.com on Jan 29, 1998
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