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− | {{Wikifiedrecipe}} |
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− | ==Description== |
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+ | * assorted leftover cruciferous veggie stems (optional, I used [[broccoli]] and [[cauliflower]] stems peeled) |
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− | * or 5 beets) |
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− | * or 3 inches, but wash well |
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− | * around them) |
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− | * x assorted leftover |
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− | * cruciferous veggie stems |
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− | * (optional, i used [[Broccoli]] |
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− | * and [[Cauliflower]] stems |
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− | * peeled) |
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− | * (optional) |
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* 4 [[sage]] leaves |
* 4 [[sage]] leaves |
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− | * |
+ | * ½ cup white [[zinfandel]] '''or''' other [[white wine]] |
− | * [[white wine]] |
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* 2 large [[shallot]] cloves |
* 2 large [[shallot]] cloves |
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− | * 4 small |
+ | * 4 small cloves [[garlic]] |
* 1 tbsp [[canola oil]] |
* 1 tbsp [[canola oil]] |
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− | * |
+ | * [[salt]] |
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+ | * [[pepper]], fresh crushed |
− | * |
+ | * few drops [[maple syrup]] |
− | * 2 tbsp [[crème fraîche]] (similar to |
+ | * 2 tbsp [[crème fraîche]] (similar to [[sour cream]]) |
− | * [[sour cream]]) |
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− | == |
+ | == Directions == |
+ | # Thickly slice the beets and simmer in [[water]] ~30 minutes until cooked. |
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+ | # Include the stems of leftover cruciferous veggies in this simmer. |
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+ | # Strain and place in a bowl with ½ c [[rice vinegar]] and [[water]] to cover. |
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+ | # Let sit overnight in the refrigerator, or for as long as you can. |
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+ | # Use the [[beet]] leaves for making a green veggie to eat. |
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+ | # The next day, or later: strain the beets from this liquid, place in a food processor with [[sage]] leaves (stems removed). |
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+ | # 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). |
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+ | # Slice the shallots and [[garlic]]. |
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+ | # Saute in a little of the [[canola oil]], with the shallots first, then later add the [[garlic]] (in order to avoid overtoasting the [[garlic]]). |
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+ | # After about 4 or 5 minutes, add the wine. |
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+ | # Simmer a minute or two. |
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+ | # Add this mixture to the food processor and continue processing. |
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+ | # It is nicer if some graininess remains, but a fine graininess. |
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+ | # Place this mixture back in a pan. |
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+ | # Add about 1 or 2 cups of hot [[water]], remaining [[canola oil]], and [[salt]] (¼ tsp) and [[pepper]] to taste. |
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+ | # Stir and simmer a few minutes, add 3 drops [[maple syrup]]. |
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+ | # Pour into 2 regular or 1 large wide soup bowl, leave room on top. |
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+ | # Top with 1 or 2 tbsp [[crème fraîche]], and stir in well. |
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+ | # Serve hot. |
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− | 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 [[crème fraîche]], and stir in well. Serve hot |
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[[Category:Beet Soup Recipes]] |
[[Category:Beet Soup Recipes]] |
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− | [[Category: |
+ | [[Category:Broccoli Recipes]] |
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[[Category:Sage Recipes]] |
[[Category:Sage Recipes]] |
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[[Category:White Zinfandel Recipes]] |
[[Category:White Zinfandel Recipes]] |
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− | [[Category:White wine Recipes]] |
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− | [[Category:Canola oil Recipes]] |
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− | [[Category:Broccoli Recipes]] |
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− | [[Category:Beet Recipes]] |
Revision as of 14:26, 21 March 2011
Ingredients
- 1 bunch small organic beets (about 4 or 5 beets)
- (leave the stems on up to 2 or 3 inches, but wash well around them)
- assorted leftover cruciferous veggie stems (optional, I used broccoli and cauliflower stems peeled)
- ½ cup rice vinegar (unsweetened)
- one day, or a few hours (optional)
- 4 sage leaves
- ½ cup white zinfandel or other white wine
- 2 large shallot cloves
- 4 small cloves garlic
- 1 tbsp canola oil
- salt
- pepper, fresh crushed
- few drops maple syrup
- 2 tbsp crème fraîche (similar to sour cream)
Directions
- 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 soup bowl, leave room on top.
- Top with 1 or 2 tbsp crème fraîche, and stir in well.
- Serve hot.