TAGLIATELLE WITH SHREDDED BEETS, SOUR CREAM, AND PARSLEY
Categories Pasta Vegetable Sauté Vegetarian Quick & Easy Beet Spring Sour Cream Parsley Bon Appétit
Yield Makes 6 first-course or 4 main-course servings
Number Of Ingredients 9
Steps:
- Melt butter with oil in large nonstick skillet over medium heat. Add garlic; stir until pale golden, about 1 minute. Add beets and cayenne; reduce heat to medium-low and sauté just until beets are tender, about 12 minutes. Stir in lemon juice.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
- Drain pasta and return to pot. Stir in sour cream and 4 tablespoons parsley, then beet mixture. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with remaining 2 tablespoons parsley and serve.
EASY, TASTY BEETS
I never cared for beets until I tried them like this. Others who think beets taste too earthy also enjoy them prepared this way.
Provided by ddow
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Shred beets in a food processor.
- Melt butter in a skillet over medium heat. Cook and stir shredded beets in hot butter until slightly softened, about 5 minutes.
- Pour water over the beets, cover skillet with a lid, and simmer beets until completely softened, about 10 minutes. Stir balsamic vinegar with the beets; season with salt and pepper.
Nutrition Facts : Calories 74.4 calories, Carbohydrate 11 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 2.9 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 141.7 mg, Sugar 8 g
TAGLIATELLE WITH SHREDDED BEETS, SOUR CREAM, AND PARSLEY
This makes a beautiful dark pink to red dish with some contrasting green (steamed broccoli florets would be nice tossed on top for more effect). I've made this with fettuccine, but find that it's easier to get a more uniform mix of pasta and sauce using chunkier shapes like bow tie. It is best with fresh beets but actually works ok with canned (chopped into matchsticks). I've posted the recipe as published in Bon Appetit (April 2004) but I am noting my changes along the way. Gloves are a good idea for handling the beets (and take precautions if you have a countertop that stains easily). The recipe is supposed to make 4 main-course servings, but we (2 of us) usually get one dinner and a lunch out of it; maybe we just eat a lot!
Provided by Meredith C-ville
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter with oil in large nonstick skillet over medium heat (I've substituted just cooking spray + a splash of olive oil and it is fine). Add garlic and stir until pale golden, about one minute.
- Add beets and cayenne; reduce heat to medium low and saute just until beets are tender, about 12 minutes.
- Stir in lemon juice (I also add some pepper at this point).
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
- Drain pasta and return to pot. Stir in sour cream and 4 tbsp parsley, then add beet mixture. Season with salt and pepper. Serve with additional parsley on top (I also serve with some shredded parmesan).
- Note: if you use a large enough skillet for the beets, you can just add the sour cream/parsley to the beets, then put the cooked pasta into the pan with your beets, and you'll only have one dish with a technicolor mess.
Nutrition Facts : Calories 1208.7, Fat 52.6, SaturatedFat 23.2, Cholesterol 211.5, Sodium 344, Carbohydrate 155.6, Fiber 11.4, Sugar 24.2, Protein 33
TAGLIATELLE WITH BEETROOT
Any dish that tastes like Barbie made it and tastes this good has to be tried!!Spicey, vibrant, pink but scrummy pasta with a kick from Rebel Cook by Simon Rimmer (most brilliant cook book)
Provided by lindseylcw
Categories European
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- preheat the oven to 400°F.
- wipe the beets clean,season then wrap them in aluminum foil with the cinnamon stick and roast for 45 mins or until soft.
- cool, unwrap and peel then chop up into 1/2 in dice.
- fry the shallots and garlic in oil until soft, add the wine, bring to the boil and reduce by 2/3rds.
- add the chicken stock and return to the boil, reduce by about 1/2.
- add the beets and sour cream, return to the boil and reduce to a thick sauce.
- Fold in the dill and horseradish, spoon over pasta and serve with the parmesan shavings.
Nutrition Facts : Calories 626.3, Fat 19.7, SaturatedFat 8.7, Cholesterol 108.8, Sodium 222.2, Carbohydrate 88.6, Fiber 5.4, Sugar 11.4, Protein 19.3
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