| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
November 19 |
1 |
servings |
INGREDIENTS
| 5 |
tb |
Butter |
| 1 |
lg |
Onion; chopped |
|
|
Tops from 2 beet bunches; leaves and stems |
|
|
; coarsely chopped, |
|
|
; beetsreserved for |
|
|
; Beet, Fennel and |
|
|
; Watercress Salad |
| 2 |
pk |
Frozen corn; thawed (10-ounce) |
| 1 |
lb |
Large elbow macaroni |
| 1 |
c |
Whipping cream |
| 1/3 |
lb |
Thinly sliced country ham or prosciutto; coarsely chopped |
| 2 1/2 |
c |
Grated sharp white cheddar cheese; (about 9 ounces) |
|
|
Chopped fresh parsley |
INSTRUCTIONS
Melt 3 tablespoons butter in heavy large skillet over medium heat. Add
chopped onion and saute until slightly softened, about 4 minutes. Add
chopped beet leaves and stems and saute 5 minutes. Add corn and saute until
vegetables are tender, about 4 minutes. (Can be made 1 day ahead. Cover and
chill.)
Cook macaroni in large pot of rapidly boiling salted water just until
tender, stirring occasionally. Drain well. Return to pot. Add remaining 2
tablespoons butter and stir to coat. Add whipping cream and chopped ham to
vegetable mixture in skillet and bring to boil. Pour over macaroni. Add
grated cheddar cheese and stir to melt. Season macaroni to taste with salt
and pepper. Transfer macaroni to serving bowl. Sprinkle with chopped fresh
parsley and serve.
Serves 6.
Bon Appetit November 1992
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