Beets Paul Brent
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La Belle Cuisine - More Vegetable Recipes
Fine Cuisine with Art Infusion "To cook is to create. And to create well...is an act of integrity, and faith." Warm Baby Beets and Herring with Mustard Dill Sauce
"Cuisine is only about making foods taste the way they are supposed
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By Roger Verge, September 1994, Workman Publishing Co., Inc. |
Wednesday, December 13, 2000
Warm Baby Beets and Herring with
3 tablespoons Dijon mustard 2 tablespoons white wine vinegar 2 teaspoons sugar 3 tablespoons (packed) chopped fresh dill 3 tablespoons olive oil 2 tablespoons whipping cream 16 baby beets, stems trimmed to 2 inches 12 pickled herring fillets, halved lengthwise fresh dill sprigs
Whisk mustard, vinegar and sugar in medium bowl to blend. Mix in chopped dill. Gradually whisk in oil, them cream. Season sauce with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.) Preheat oven to 400ºF. Wrap beets in foil. Bake until tender, about 1 hour. Cool to room temperature in foil. Peel beets and halve lengthwise. Pour some of sauce into center of each of 4 plates. Arrange roasted beets and herring around sauce. Garnish with fresh dill sprigs. Serve, passing remaining sauce separately. 4 servings.
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