Still not a ginger.
Feb. 14th, 2017 07:56 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Gingered Beets.
1 Tbsp sugar
1/2 tsp ground ginger
1 tsp cornstarch
2 Tbsp cider vinegar
1-1.25 cups cooked, peeled beets
1 Tbsp butter
chopped parsley or green onion for garnish
Blend together dry ingredients and gradually add the vinegar, stirring until smooth. Cook over medium heat, stirring, until thickened. Add the beets and butter and simmer ten minutes longer, stirring occasionally. Garnish and serve hot.
What worked: This was far better than I expected it to be; I had mentally targeted my postmortem as "Well, that was a thing I put in my mouth." Instead it had a far more interesting aigre-douce flavor. Sort of a modern version of a 14th century English dish. Of course, this was helped by decreasing the sugar substantially and increasing the ginger from the original (my numbers here).
What didn't: I used gold beets; I suspect earthier red beets would have a more interesting flavor. Besides, gingered beets really should be reddish.
Will I make it again? Surprisingly, yes.
1 Tbsp sugar
1/2 tsp ground ginger
1 tsp cornstarch
2 Tbsp cider vinegar
1-1.25 cups cooked, peeled beets
1 Tbsp butter
chopped parsley or green onion for garnish
Blend together dry ingredients and gradually add the vinegar, stirring until smooth. Cook over medium heat, stirring, until thickened. Add the beets and butter and simmer ten minutes longer, stirring occasionally. Garnish and serve hot.
What worked: This was far better than I expected it to be; I had mentally targeted my postmortem as "Well, that was a thing I put in my mouth." Instead it had a far more interesting aigre-douce flavor. Sort of a modern version of a 14th century English dish. Of course, this was helped by decreasing the sugar substantially and increasing the ginger from the original (my numbers here).
What didn't: I used gold beets; I suspect earthier red beets would have a more interesting flavor. Besides, gingered beets really should be reddish.
Will I make it again? Surprisingly, yes.
