Yield: 1 Servings
|1 bunch||Small organic beets (about 4|
|Or 5 beets)|
|(leave the stems on up to 2|
|Or 3 inches, but wash well|
|Cruciferous veggie stems|
|(optional, I used broccoli|
|And cauliflower stems,|
|½ cup||Rice vinegar (unsweetened)|
|x||One day, or a few hours|
|½ cup||White zinfandel or other|
|2 larges||Shallot cloves|
|4 smalls||Cloves garlic|
|1 tablespoon||Canola oil|
|x||Pepper, fresh crushed|
|x||Few drops maple syrup|
|2 tablespoons||Creme fraiche (similar to|
Thickly slice the beets and simmer in water ~30 minutes until cooked.
Include the stems of leftover cruciferous veggies in this simmer. Strain and place in a bowl with ½ c rice vinegar and water to cover. Let sit overnight in the refrigerator, or for as long as you can. Use the beet leaves for making a green veggie to eat.
The next day, or later: Strain the beets from this liquid, place in a food processor with sage leaves (stems removed). Process, adding a little wine or water as needed. (Discard the vinegar, or save it for the next batch of vinegared beets, in the fridge).
Slice the shallots and garlic. Saute in a little of the canola oil, with the shallots first, then later add the garlic (in order to avoid overtoasting the garlic). After about 4 or 5 minutes, add the wine. Simmer a minute or two. Add this mixture to the food processor and continue processing. It is nicer if some graininess remains, but a fine graininess.
Place this mixture back in a pan. Add about 1 or 2 cups of hot water, remaining canola oil, and salt (¼ tsp) and pepper to taste. Stir and simmer a few minutes, add 3 drops maple syrup. Pour into 2 regular or 1 large wide soupbowl, leave room on top. Top with 1 or 2 T creme fraiche, and stir in well. Serve hot.
From: Lu Bozinovich <U33754@...>. rfvc Digest V94 Issue #172 August 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@...