<Ingredients>
1 tbsp creme fraiche or sour cream
1 tbsp heavy cream
1/2 small lemon (1 tsp lemon juice)
Salt and pepper to taste (not in photo)
A few sprigs Italian parsley
<Directions>
1.
Boil beets. Bring water to boil, add vinegar and salt, and cook beets (with skin) until a skewer goes in smoothly, about 30-40 minutes.
Cover and cool in the cooking water.
2.
Skin and dice beets. Add creme fraiche, heavy cream, lemon juice, salt and pepper, and mix well.
3.
Garnish with chopped parsley.
<Notes>
- If using sour cream, use less lemon juice.
- Make sure beets are cool before adding creams.
- Keeps well in the fridge for several days.
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