BRAISED BEETS
Each recipe below is based on a given root, but feel free to mess around. Bake beets instead of celeriac; make creamy potato soup, braise carrots, braise parsnips and so on.
Provided by Mark Bittman
Categories side dish
Time 30m
Number Of Ingredients 6
Steps:
- Peel about a pound of beets and chop them into 1-inch cubes.
- In a large saucepan, combine a couple of tablespoons of butter with the vegetables and stock to cover (.5 cup or more).
- Add a splash of white wine and some freshly chopped tarragon; bring to a boil.
- Cover and adjust the heat so the mixture simmers.
- Cook until the vegetables are tender, 15 to 20 minutes.
- Add salt and pepper to taste, and serve.
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Praveen Praveen
[email protected]These beets were easy to make and turned out great! The flavor was spot on and the texture was perfect. I will definitely be making these again.
Dontevius Dacres
[email protected]I made these beets for a dinner party and they were a hit! Everyone loved them. The beets were cooked perfectly and the sauce was delicious. I highly recommend this recipe.
Ram Mahato
[email protected]These beets were amazing! I followed the recipe exactly and they were perfect. The beets were tender and flavorful, and the sauce was rich and tangy. I will definitely be making this recipe again.