Mashed Creamy Beets recipe with beets, milk, butter, cream, cloves and nutmeg.
People either love beets or they hate them. And if they love her, it was probably an acquired taste.
I can still remember grimacing when I thought I was biting into a delicious potato in one of my mother’s stews, when instead I’d skewered a turnip.
creamed beets
For this recipe, we used older, larger beets. Older beets have a stronger taste, are more bitter and drier than young beets. If you’re using younger, smaller beets, they might be sweeter and a little more watery, so you might want to use less cream. If the beets are too bitter for your taste, try adding some sugar at the end to balance the bitterness.
ingredients
-
3 lb beets
-
6 black peppercorns
-
6 all cloves
-
2 bay leaves
-
1 tablespoon kosher saltplus 1 teaspoon
-
1/2 Cup heavy cream
-
2 tablespoon unsalted butter
-
1 teaspoon White pepper
-
Freshly grated Nutmeg, taste
method
-
Boil beets, then drain:
Peel beets and cut into large pieces. In a large pot of boiling water, add the tablespoon of salt, peppercorns, cloves, and bay leaves.
You may want to tie the spices in a sachet or cheesecloth bag — this will make them easier to remove later.
Cook the beets for 15 to 20 minutes until tender, then drain and discard the spices.
-
Add cream, let simmer, then puree:
Return the beets to the pot in which they were cooked and add the cream. Turn the burner to medium-low. Bring this to a gentle simmer and mash the beets with a potato masher.
-
Add Spices:
Add the white pepper, teaspoon of salt and freshly grated nutmeg to taste and serve immediately.
| nutritional information (per serving) | |
|---|---|
| 121 | calories |
| 9g | Fat |
| 11g | carbohydrates |
| 2g | protein |
