Beetroot Ragout

Ingredients

• Bake two beetroots
• pour over a little vinegar
• some stock or gravy
• salt
• pepper
• 2 tablespoonsful of brown sauce

Method

1. 1

   Bake beetroots until tender, cool, remove skin, and slice.

2. 2

   In a stew-pan, combine with vinegar, stock, salt, and pepper, and simmer for 30 minutes.

3. 3

   Reduce gravy to a glaze, mix with pounded beetroot, and combine with sliced beetroot.

4. 4

   Heat and serve garnished with croutons.

Nutrition per serving

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 22. The excerpt below is the record exactly as published.

Beetroot Ragout. Bake two beetroots in the oven until tender ; when cold, remove the skin, and cut them into slices. Put them in a stew-pan, pour over a little vinegar and some stock or gravy. Season with pepper and salt, and simmer gently for half an hour. Pour off the gravy and reduce it to a glaze, add a few slices of beetroot, well pounded in a mortar, and 2 tablespoonsful of brown sauce

Cook this with the app: pantry check, scaling, and the assistant.