Tagliatelle With Shredded Beets Sour Cream And Parsley Recipes
TAGLIATELLE WITH BEETROOT
Any dish that tastes like Barbie made it and tastes this good has to be tried!!Spicey, vibrant, pink but scrummy pasta with a kick from Rebel Cook by Simon Rimmer (most brilliant cook book)
Provided by lindseylcw
Categories European
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- preheat the oven to 400°F.
- wipe the beets clean,season then wrap them in aluminum foil with the cinnamon stick and roast for 45 mins or until soft.
- cool, unwrap and peel then chop up into 1/2 in dice.
- fry the shallots and garlic in oil until soft, add the wine, bring to the boil and reduce by 2/3rds.
- add the chicken stock and return to the boil, reduce by about 1/2.
- add the beets and sour cream, return to the boil and reduce to a thick sauce.
- Fold in the dill and horseradish, spoon over pasta and serve with the parmesan shavings.
Nutrition Facts : Calories 626.3, Fat 19.7, SaturatedFat 8.7, Cholesterol 108.8, Sodium 222.2, Carbohydrate 88.6, Fiber 5.4, Sugar 11.4, Protein 19.3
TAGLIATELLE WITH SHREDDED BEETS, SOUR CREAM, AND PARSLEY
Categories Pasta Vegetable Sauté Vegetarian Quick & Easy Beet Spring Sour Cream Parsley Bon Appétit
Yield Makes 6 first-course or 4 main-course servings
Number Of Ingredients 9
Steps:
- Melt butter with oil in large nonstick skillet over medium heat. Add garlic; stir until pale golden, about 1 minute. Add beets and cayenne; reduce heat to medium-low and sauté just until beets are tender, about 12 minutes. Stir in lemon juice.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
- Drain pasta and return to pot. Stir in sour cream and 4 tablespoons parsley, then beet mixture. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with remaining 2 tablespoons parsley and serve.
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