CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces |
1 |
Cup |
INGREDIENTS
5 |
oz |
Canned beets, drained |
2 |
|
Fresh rosemary sprigs |
|
pn |
Salt |
|
|
NO slurry |
2 |
oz |
Red wine |
1/2 |
ts |
Butter (opt) |
INSTRUCTIONS
Run drained beets through juicer. Discard pulp, or reserve for another
use. Pour juice into small, low-sided skillet or saute pan, whisk over
medium heat until bubbling around edges. Add rosemary sprigs and salt.
Cook, whisking, to desired consistency. The beets are
self-thickening, but don't cook too long. Whisk in red wine, remove
from heat. Remove rosemary sprigs. If using, whisk in butter until
blended; serve.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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