Creamed Beetroot Recipe
Creamed Beetroot takes no time to cook. The mixture of honey vinegar and sour cream gives the Creamed Beetroot a bitter, but mind opening taste.
Ingredients
| Onions | 5 Ounce, finley chopped | |
| Butter | 2 Tablespoon | |
| 1 1/4 lb cooked beetroot, peeled and sliced into strips | ||
| 1/3 cup honey vinegar | ||
| Salt | To Taste | |
| Pepper | 1 | |
| Creme fraiche | 1/3 Cup (16 tbs) | |
Directions
Put the onions in a casserole with the butter.
Cover and microwave on HIGH for 5 minutes.
Add the beetroots to the onions in the casserole.
Pour the vinegar over.
Season with salt and pepper and stir.
Cover and microwave on HIGH for 5 minutes.
Pour the sour cream (creme fraiche) over the hot beetroot, stir well
Cover and microwave on HIGH for 5 minutes.
Add the beetroots to the onions in the casserole.
Pour the vinegar over.
Season with salt and pepper and stir.
Cover and microwave on HIGH for 5 minutes.
Pour the sour cream (creme fraiche) over the hot beetroot, stir well
Chef
