Side Pannel
Beets Dauphnois
Beets Dauphnois
- Recipe Submitted by ADMIN on 09/26/2007
Category: Casseroles, Side Dishes, Vegetables, Cheese
Ingredients List
- 6 Beets (1 lb.)
- 1 c Chicken stock
- 1/2 c Cream
- 1/2 c Scallions or onions
- ;chopped
- 2 Garlic cloves
- ;peeled and minced
- 1 tb Fresh tarragon (1 tsp. dry)
- 1/2 c Cheddar or Swiss cheese
- ;grated
Directions
The author writes: "A color version of the familiar scalloped potatoes...a
hearty dish served alongside broiled fish and brown rice."
Scrub beets; trim stem end to 1/2". Leave root end intact. In a large
saucepan, boil beets for 25 minutes, until just tender enough to stick a
knife through the center. Drain; peel and slice in 1/4" discs.
Preheat oven to 400 F.
In a saucepan, combine beet slices, chicken stock, cream, scallions, garlic
and tarragon. Bring to a boil. Stir and remove from heat.
Butter a 1 1/2 qt. gratin dish and spread the beet mixture out. Sprinkle
with grated cheese. Bake 30 minutes.
hearty dish served alongside broiled fish and brown rice."
Scrub beets; trim stem end to 1/2". Leave root end intact. In a large
saucepan, boil beets for 25 minutes, until just tender enough to stick a
knife through the center. Drain; peel and slice in 1/4" discs.
Preheat oven to 400 F.
In a saucepan, combine beet slices, chicken stock, cream, scallions, garlic
and tarragon. Bring to a boil. Stir and remove from heat.
Butter a 1 1/2 qt. gratin dish and spread the beet mixture out. Sprinkle
with grated cheese. Bake 30 minutes.
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