Boiled Beetroot

Ingredients

• the beetroot
• a little salt
• a little melted butter
• salt and pepper
• a little parsley

Method

1. 1

   Wash the beetroot but do not scrape it.

2. 2

   Cut off the leaves carefully.

3. 3

   Fill a saucepan with boiling water, add the beetroot and a little salt.

4. 4

   Boil till quite tender.

5. 5

   When done, let them cool, peel and cut into thin slices.

6. 6

   Toss them in a pan with melted butter, salt, and pepper.

7. 7

   Serve sprinkled with parsley.

Nutrition per serving

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 59. The excerpt below is the record exactly as published.

salt and pepper whilst still frying and serve very hot. Note. — Stuffed eggs in batter, fried tomatoes, egg plant, cucumber fritters, fowl fritters, or fowl croquettes served on top of the cabbage make a substantial dish which is quite enough for a good lunch. Beetroot. (II). It is worth growing beetroot in Nigeria although they do not reach a very large size. Flat round Egyptian ones seem to do best. 1. Wash the beetroot but do not scrape it with a knife for the least cut lets out the red juice. Cut off the leaves carefully. Fill the saucepan with boiling water and put in the beetroot and a little salt. Boil till quite tender (this can be judged by testing with a fork). If the beetroots are large you may bake them. When done, let them cool, peel and cut in rather thin slices, toss them in a pan with a little melted butter, salt and pepper. Serve sprinkled with a little parsley

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