Linguine with beets and horseradish
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Linguine |
| 1 | large | Garlic clove; minced |
| 1 | tablespoon | Unsalted butter |
| ½ | pounds | Raw beets; peeled, and grated |
| ; coarse (about 1 1/2 | ||
| ; cups) | ||
| ⅓ | cup | Heavy cream |
| ⅓ | cup | Water |
| 1 | tablespoon | Drained bottled horseradish; or to taste |
| 2 | tablespoons | Minced fresh parsley leaves |
Directions
In a large saucepan of salted boiling water cook the linguine until it is al dente. While the linguine is cooking, in a heavy skillet cook the garlic in the butter over moderately low heat, stirring, until it is golden, add the beets, the cream, and the water, and simmer the mixture for 6 minutes, or until the beets are tender. Stir in the horseradish and salt and pepper to taste, drain the linguine well, and in a bowl toss it with the beet mixture. Divide the pasta between 2 plates and sprinkle it with the parsley.
Serves 2 as a first course.
Gourmet April 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.