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{{Wikifiedrecipe}}
 
==Description==
 
   
 
== 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)
===Ingredients===
 
  +
* assorted leftover cruciferous veggie stems (optional, I used [[broccoli]] and [[cauliflower]] stems peeled)
 
 
* ½ cup [[rice vinegar]] (unsweetened)
* 1 bunch small organic beets (about 4
 
 
* one day, or a few hours (optional)
* or 5 beets)
 
* (leave the stems on up to 2
 
* or 3 inches, but wash well
 
* around them)
 
* x assorted leftover
 
* cruciferous veggie stems
 
* (optional, i used [[Broccoli]]
 
* and [[Cauliflower]] stems
 
* peeled)
 
* 1/2 cup [[rice vinegar]] (unsweetened)
 
* x one day, or a few hours
 
* (optional)
 
 
* 4 [[sage]] leaves
 
* 4 [[sage]] leaves
* 1/2 cup [[white Zinfandel]] or other
+
* ½ cup white [[zinfandel]] '''or''' other [[white wine]]
* [[white wine]]
 
 
* 2 large [[shallot]] cloves
 
* 2 large [[shallot]] cloves
* 4 small [[cloves garlic]]
+
* 4 small cloves [[garlic]]
 
* 1 tbsp [[canola oil]]
 
* 1 tbsp [[canola oil]]
* x [[salt]]
+
* [[salt]]
* x [[pepper]], fresh crushed
+
* [[pepper]], fresh crushed
* x few drops [[maple syrup]]
+
* few drops [[maple syrup]]
* 2 tbsp [[crème fraîche]] (similar to
+
* 2 tbsp [[crème fraîche]] (similar to [[sour cream]])
* [[sour cream]])
 
   
===Directions===
+
== 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.
   
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
 
 
 
[[Category:Locto Diet]]
 
 
[[Category:Beet Soup Recipes]]
 
[[Category:Beet Soup Recipes]]
[[Category:Steamed Beet Recipes]]
+
[[Category:Broccoli Recipes]]
 
[[Category:Cauliflower Recipes]]
 
[[Category:Crème fraîche Recipes]]
 
[[Category:Locto Recipes]]
 
[[Category:Maple syrup Recipes]]
 
[[Category:Rice vinegar Recipes]]
 
[[Category:Sage Recipes]]
 
[[Category:Sage Recipes]]
 
[[Category:Shallot Recipes]]
 
[[Category:White Zinfandel Recipes]]
 
[[Category:White Zinfandel Recipes]]
[[Category:crème fraîche Recipes]]
 
 
[[Category:Rice vinegar Recipes]]
 
[[Category:Maple syrup Recipes]]
 
[[Category:Cauliflower Recipes]]
 
[[Category:White wine Recipes]]
 
[[Category:Canola oil Recipes]]
 
 
[[Category:Broccoli Recipes]]
 
 
[[Category:Shallot Recipes]]
 
 
[[Category:Beet Recipes]]
 

Revision as of 14:26, 21 March 2011

Ingredients

Directions

  1. Thickly slice the beets and simmer in water ~30 minutes until cooked.
  2. Include the stems of leftover cruciferous veggies in this simmer.
  3. Strain and place in a bowl with ½ c rice vinegar and water to cover.
  4. Let sit overnight in the refrigerator, or for as long as you can.
  5. Use the beet leaves for making a green veggie to eat.
  6. The next day, or later: strain the beets from this liquid, place in a food processor with sage leaves (stems removed).
  7. 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).
  8. Slice the shallots and garlic.
  9. Saute in a little of the canola oil, with the shallots first, then later add the garlic (in order to avoid overtoasting the garlic).
  10. After about 4 or 5 minutes, add the wine.
  11. Simmer a minute or two.
  12. Add this mixture to the food processor and continue processing.
  13. It is nicer if some graininess remains, but a fine graininess.
  14. Place this mixture back in a pan.
  15. Add about 1 or 2 cups of hot water, remaining canola oil, and salt (¼ tsp) and pepper to taste.
  16. Stir and simmer a few minutes, add 3 drops maple syrup.
  17. Pour into 2 regular or 1 large wide soup bowl, leave room on top.
  18. Top with 1 or 2 tbsp crème fraîche, and stir in well.
  19. Serve hot.