Beet Chips With Curried Sour Cream Recipes
BEET CHIPS WITH CURRIED SOUR CREAM
Categories Appetizer Bake Vegetarian Curry Beet Summer Chive Sour Cream Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Make chips:
- Peel beets with a vegetable peeler, then slice paper-thin with slicer, using stems as handles.
- Bring water and sugar to a boil in a 3-quart heavy saucepan, stirring until sugar is dissolved. Add beets, then remove pan from heat and let stand15 minutes. Drain beets in a colander, discarding liquid, then let stand in colander 15 minutes more.
- Put oven rack in middle position and preheat oven to 225°F.
- Line a shallow baking pan with nonstick liner, then arrange beet slices snugly in 1 layer (it's not necessary to use any partial or broken slices) and season with salt and pepper. Bake beets until dry, about 1 hour. Immediately transfer chips to a rack to cool (chips will crisp as they cool).
- Make curried cream while beets bake:
- Cook shallot in oil in a small skillet over moderate heat, stirring frequently, until golden, 3 to 4 minutes. Stir in curry powder and cook, stirring, 1 minute.
- Stir shallot into sour cream in a bowl along with chives, salt, and pepper. Serve curried cream with beet chips.
CHILLED BEET SOUP WITH SOUR CREAM
Categories Soup/Stew Dairy Herb Vegetable Appetizer Lunch Beet Chill Healthy Sour Cream Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 (first course) servings
Number Of Ingredients 14
Steps:
- Bring beets and water to a boil in an 8-quart pot, covered, then reduce heat slightly and cook at a low boil until tender, 30 to 40 minutes. Transfer beets with a slotted spoon to a bowl, reserving liquid in pot. Add carrots, cabbage, celery root, bay leaf, dill sprigs, salt, and pepper to liquid in pot and briskly simmer, partially covered, over moderate heat until vegetables are tender, about 30 minutes. Add vinegar and sugar, stirring until sugar is dissolved, then pour soup through a sieve lined with a dampened paper towel or cheesecloth into a large bowl, discarding solids (you will have about 7 cups broth; if you have less, add enough water to bring total to 7 cups).
- While vegetables cook, peel beets and coarsely grate using large holes of a box grater.
- Slowly whisk 1 cup broth into sour cream in a bowl until blended, then add to soup along with grated beets, chives, and chopped dill. Cool soup completely, uncovered, then chill, covered, until cold, at least 2 hours. Season with salt and pepper before serving.
BEETS IN SOUR CREAM
This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting them here so I can find them easier.
Provided by CJAY8248
Categories Low Protein
Time 50m
Yield 1 recipe, 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook beets in water to cover until tender. Drain, slip off skins and slice or cube. In the top of a double boiler, mix beets, sour cream, horseradish, onion and salt. Heat, stirring occasionally, to serving temperature. Serve garnished with the chives or parsley.
EASY INDIAN CURRY DIP
This mayo and sour cream dip is flavored with warm Indian spices. Using garlic salt and dried onion and spices make it quick and easy to mix together. It's perfect to serve with vegetable trays and for assorted crackers and chips instead of your typical ranch dips.
Provided by Tammy Lynn
Categories Ingredients Herbs and Spices Recipes Seasoning Mix Recipes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Mix together mayonnaise, sour cream, curry powder, turmeric, onion, lemon juice, garlic salt, cumin, and cayenne in a bowl. Stir until well combined. Refrigerate for at least 30 minutes before serving.
Nutrition Facts : Calories 135.2 calories, Carbohydrate 2.1 g, Cholesterol 11.5 mg, Fat 14.1 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 3.5 g, Sodium 199.8 mg, Sugar 0.3 g
BRAISED BEETS WITH SOUR CREAM AND CHIVES
Provided by Mark Bittman
Time 30m
Number Of Ingredients 6
Steps:
- Peel 2 pounds beets, and chop them into 1-inch chunks; roughly chop the greens.
- Put both in a saucepan with 1 tablespoon butter and 1/2 cup stock.
- Bring to a boil, then reduce to simmer.
- Cover, and cook until the beets are tender and the greens wilted, 20 to 25 minutes.
- Boil off any excess liquid; stir in 1/4 cup sour cream, and toss with chopped chives. (This is fantastic served over egg noodles.)
EASY BEET CHIPS
A different way to use up some beets!
Provided by Kim
Categories Appetizers and Snacks Snacks Kids
Time 1h25m
Yield 4
Number Of Ingredients 6
Steps:
- Thinly slice beets to about 1/16-inch thickness using a mandoline. Place beet slices in a bowl and add salt. Toss to combine. Allow beets to sit about 30 minutes. Drain excess liquid.
- Preheat the oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
- Pour olive oil over beets and toss to combine. Mix together garlic powder, black pepper, and dill in a small bowl. Sprinkle over beets and toss to coat. Place beet slices on baking sheets in a single layer.
- Bake in the preheated oven until crispy, 40 to 50 minutes. Sprinkle with additional salt, if desired.
Nutrition Facts : Calories 83.6 calories, Carbohydrate 12 g, Fat 3.6 g, Fiber 3.5 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 386.9 mg, Sugar 8.4 g
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