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La Belle Cuisine
Little French Beets
[Microwave Recipe]
The New Basics Cookbook
by Julee Rosso and Sheila Lukins, 1989,
Workman
Publishing Co., Inc.
“This
is a ruby version of petits pois à la française: beets cooked
with
radicchio leaves and flavored with balsamic vinegar and
lemon
zest.
A perfect side vegetable with a
fruit-stuffed loin of pork.”
4
beets (about 12 ounces total)
2
slices bacon, cut into 1-inch pieces
3/4
cup chicken stock, homemade
vegetable stock
or canned broth
1
small head radicchio, halved lengthwise
1
cup pearl onions
2
teaspoons unbleached all-purpose flour
2
tablespoons unsalted butter
2
tablespoons chopped fresh dill
1
tablespoon snipped fresh chives
2
teaspoons balsamic vinegar
1
teaspoon grated lemon zest
3/4
teaspoon salt
1/2
teaspoon sugar
Freshly
grated nutmeg, to taste
Freshly
ground black pepper, to taste
1.
Trim and peel the beets. Cut them in half, then into 1/4-inch-thick
slices. Set the beets aside.
2. Place the bacon in a microwave-safe 2-quart casserole, cover, and
cook at full power (650 to 700 watts) for 3 minutes.
3. Stir the beets and broth into the casserole, cover, and cook 4
minutes.
Stir, and cook 2 minutes.
4.
Stir in the radicchio, onions, and flour. Cover, and cook 5
minutes.
5. Remove the casserole from the microwave, and stir in all the
remaining ingredients. Serve immediately.
4
to 6 portions
Note:
This recipe was cooked on High (full power, 650 to 700 watts)
in
a carousel microwave, using microwave-safe containers.
If your microwave is less powerful, you will have to allow for more
cooking time (approximately 1 1/2 times the amount called for –
but watch
carefully); if it does
not have a carousel, you may have
to rotate the
dish while it is cooking.
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