Creamed Beets with Horseradish
Farmer's Market Cookbook
Creamed Beets with Horseradish
Farmer's Market Cookbook
|
1 pound beets 1 small onion, chopped (1/3 cup) 2 tablespoons margarine or butter 2 tablespoons sugar 1 teaspoon cornstarch 1/2 teaspoon salt 1/4 teaspoon pepper 1/3 cup water 1 tablespoon vinegar 1/2 cup dairy sour cream 1 tablespoon prepared horseradish Directions: To cook beets, cut off all but 1 inch of stems and roots; wash. Do not peel. Cook, covered, in boiling salted water, for 40 to 50 minutes or till just tender. Drain; cool slightly. Slip skins off beets. Cut beets into cubes. (You should have 2 1/2 cups). In a saucepan cook onion in margarine or butter till onion is tender but not brown. Stir in the sugar, cornstarch, salt, and pepper. Stir in water and vinegar. Cook and stir over medium heat till thickened and bubbly. Add beets. Cook and stir for 2 minutes more. Reduce the heat. Stir in sour cream and horseradish. Heat through. Do not boil. Serve immediately. Serves 4. |