Tagliatellewithshreddedbeetssourcreamandparsley Recipes

TAGLIATELLE WITH SHREDDED BEETS, SOUR CREAM, AND PARSLEY

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.

TAGLIATELLE WITH BEETROOT

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.