| Ingredients:
2 medium or 1 large beetroot, peeled
and cut into small cubes.
1 carrot.
2 sticks celery.
salt and pepper.
1 tsp vinegar.
3 tbsp/75g butter.
Sauce
250g sour cream.
1 tbsp flour.
1 tsp sugar.
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Method:
Wash and slice all vegetables. Place
in a pot, season with salt and pepper according
to taste. Add vinegar, butter and just enough
water to keep the bottom of the pot covered and
prevent the vegetables from catching. Cook slowly
for 45-60 minutes or until the beetroot is completely
soft.
Cook's
Tip: To maintain a consistent
low temperature and prevent the contents from
burning or sticking, use a SimmerMat™ heat
diffuser between the element and the pot during
the simmering process.
Sauce
Mix the flour with the sour
cream then stir in the sugar. Stir the sauce in
with the cooked vegetables, and cook for a further
10 minutes.
Serving
Serve as a side dish to any
main course. Serves 4-6.
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