Subj : Beets
To : DAVE DRUM
From : JIM WELLER
Date : Fri Sep 30 2022 19:42:00
-=> Quoting Dave Drum to Jim Weller <=-
DD> Harvard Beets
DD> My grandmother seemed to be fond of them. My granddad ... only
DD> ate a courtesy helping.
I've made them a handful of times over the past 30 years after I
first heard of them but much prefer savory versions over sweet.
JW> kid ... boiled and then served plain.
DD> With butter and salt they're OK.
I season them with black pepper and an herb at the very least.
Some complimentary flavours (not too many at any one time!): black
pepper (always), sometimes mustard seed or cumin, plus one of bay
leaves, rosemary, oregano. thyme, parsley or tarragon and maybe one
of red wine vinegar, goat cheese, feta cheese, sour cream or yogurt
as well.
We tend to think of them as a staple in eastern Europe but they
are popular in India, Turkey, Egypt, Iran and Morocco, and even
China and Japan.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: South Indian Beetroot
Categories: Indian, Vegetables, Spice
Yield: 2 servings
For 2 medium beets: Peel the beets and chop them into very small
pieces using a food processor or sharp knife. Place them in a
small wok or frypan, sprinkle with a tbsp. or two of water and
cook uncovered until crisp and tender and the water has cooked
off. Turn off the stove. Add some salt, 1 tsp. sugar, some
freshly-ground pepper and 1-2 tbsp. freshly-grated coconut to the
cooked beets.
For seasoning the cooked beets: Heat a tsp. of oil in a separate
small pan, like a butter warmer. Add some black mustard seeds and
a pinch of asafoetida (strictly optional!) to the oil and continue
heating the oil. When the mustard seeds start popping, add a few
fresh curry leaves(optional) and add the oil and all to the cooked
beets. Place the pan containing the beets on medium burner and
gently toss till the beets are completely heated through. Serve
hot with plain steamed rice and dhal.
1 Dark tender beetroot
1 Carrot
1 Onion
1 Sprig spring onion
400 g Curd (yogurt)
1 ts Tomato sauce
1/2 ts Chilli sauce
1 ts Sugar
1/4 ts Black salt
Salt to taste
Pepper to taste
Pressure cook beetroot for 1 whistle. Peel carrot, onion,
beetroot. Grate or chop very fine. Chop spring onion very fine.
Beat curd till smooth. Add salts, sauces, sugar, pepper, mix well.
Fold in grated, chopped vegetables, mix gently. Chill. Serve with
vegetable fingers, or as blobs over slices of chilled vegetable.
Variation: For a smooth dip, grind the carrot and beetroot to a paste.
Grate onion fine. Omit spring onion.
MMMMM
Cheers
Jim
... Walmart is giving away turkeys to anyone who can outrun security.
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