Free Recipe Julienne Beets with Horseradish
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Julienne Beets with Horseradish Recipe
16 oz Sliced beets (1 can)
– undrained
1/4 c Sugar
2 tb Vinegar
1 tb Cornstarch
1 tb Lemon juice
1/2 ts Salt
2-1/2 tb Prepared horseradish
1 tb Butter or margarine
Commercial sour cream
– (opt l.
Julienne Beets with Horseradish Preparation
Drain beets, reserving liquid. Set liquid aside. Slice beets into julienne strips; set aside. Combine beet liquid, sugar, vinegar, cornstarch, lemon juice and salt in a medium saucepan, stirring well. Cook over medium heat until thickened, stirring constantly. Add horseradish and butter, stirring until butter melts. Gently stir in beets and bring mixture to a boil. Reduce heat; simmer 5 to 10 minutes, or until mixture is thoroughly heated. Top each serving with a dollop of sour cream, if desired. From _First There Must Be Food_ by Northwestern Memorial Hospital/Chicago, IL. In _America”s Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 306. ISBN 0-8487-0765-6. Electronic format by Cathy Harned. From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 4
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