Beets Boiled

Ingredients

• the beets
• butter
• sugar
• salt
• vinegar

Method

1. 1

   Wash beets without trimming roots to retain sweetness.

2. 2

   Cook young beets whole, then stew in butter with sugar, salt, and vinegar for twenty minutes.

3. 3

   For large beets, boil, slice, and season with vinegar, pepper, and salt, or serve with butter.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 38. The excerpt below is the record exactly as published.

BEETS BOILED. Wash the beets clean^ but do not trim the roots, or they will bleed and lose theîr sweetness. If the beets are young and tender, they are nice cooked whole, and then stewed in a little butter, with sugar, sait and vine- gar added. Let them simmer in this batter for twenty minutes, and serve. If the beets are large, boil, and slice them when cooked, and season with vinegar, pepper and sait, or slice them, and serve with butter. PABSNIP FEITTERS. Boil the parsnips in salt

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