Beets with orange sauce (p)

Yield: 4 Servings.

Measure Ingredient
1 bunch Beets
1 cup Water
¾ teaspoon Kosher salt
2 tablespoons Sugar
1 tablespoon Cornstarch
¼ cup Orange juice
2 tablespoons Lemon juice
½ teaspoon Orange rind; (grated)
1 tablespoon Parve margarine

Source: The Best of Jewish Cooking Cut off tops of beets; peel thinly, then dice. Bring water to boil in saucepan, add ½ tsp. salt and diced beets. Add more water if necessary.

Boil gently, tightly covered, 20-30 minutes until tender. If using pressure cooker, cook 5-6 minutes. Drain beets, reserving liquid.

Combine sugar, cornstarch and ¼ tsp. salt in top of double boiler. Stir in ¼ cup liquid from cooked beets and the orange juice. Cook over direct heat until thick and smooth, stirring constantly. Remove from heat; stir in lemon juice, orange rind and margarine. Add beets, mix lightly. Place over boiling water until thoroughly heated through.

Posted to JEWISH-FOOD digest by "Julie D. Welch" <jwelch176@...> on Aug 19, 1998, converted by MM_Buster v2.0l.

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