Beets dauphnois
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Beets (1 lb.) | |
| 1 | cup | Chicken stock |
| ½ | cup | Cream |
| ½ | cup | Scallions or onions |
| ;chopped | ||
| 2 | Garlic cloves | |
| ;peeled and minced | ||
| 1 | tablespoon | Fresh tarragon (1 tsp. dry) |
| ½ | cup | Cheddar or Swiss cheese |
| ;grated | ||
Directions
The author writes: "A color version of the familiar scalloped potatoes...a hearty dish served alongside broiled fish and brown rice."
Scrub beets; trim stem end to ½". Leave root end intact. In a large saucepan, boil beets for 25 minutes, until just tender enough to stick a knife through the center. Drain; peel and slice in ¼" discs.
Preheat oven to 400 F.
In a saucepan, combine beet slices, chicken stock, cream, scallions, garlic and tarragon. Bring to a boil. Stir and remove from heat.
Butter a 1½ qt. gratin dish and spread the beet mixture out.
Sprinkle with grated cheese. Bake 30 minutes.
Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog, Vol. 9, No. 1. Spring 1992. Pg. 6. Posted by Cathy Harned.