It may sound unusual, but this very simple dish made with baby beets, heavy cream, and Parmesan cheese makes a delightfully different side dish. Be sure you use beets that are =not= pickled for this recipe.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients:
- 16 tiny cooked, peeled beets
- Freshly ground pepper
- 2/3 cup heavy cream
- 1/3 cup grated Parmesan cheese
Preparation:
Put the beets into a saucepan. Season with salt and pepper. Add the cream. Cook over low heat, stirring carefully, until the beets and the cream are heated through.
Stir in the Parmesan cheese and cook until the cheese is melted and the cream thickened. Serve very hot.
Yield: 4 to 6 servings
Recipe Source: Nika Hazelton's Way With Vegetables by Nika Hazelton (Castle)
Reprinted with permission.
Stir in the Parmesan cheese and cook until the cheese is melted and the cream thickened. Serve very hot.
Yield: 4 to 6 servings
Recipe Source: Nika Hazelton's Way With Vegetables by Nika Hazelton (Castle)
Reprinted with permission.
