Sautéed Beets in Cream from Normandy, France
Normandy is dairy land, and cream finds its way into many of the northern French region’s dishes. In this recipe, cream coats sauteed beet slices with its luxurious richness, and its ivory color contrasts beautifully with the ruby red root vegetable. A sprinkle of chives is all that’s needed to finish this rustic French dish.
Heat & Knives
The Recipe
Source: The Lutèce Cookbook by André Soltner
2 pounds red beets
salt
1 tablespoon vinegar
4 tablespoons (1/2 stick) unsalted butter
pepper, fresh ground
3 garlic cloves, peeled, green germs removed, and chopped fine
2 tablespoons chopped chives, or chopped parsley
3/4 cup heavy cream
Wash the beets. Put them in a pot and cover them with water. (The pot should not be full. There should be at least 1 inch between the surface of the water and the top of the pot.) Add 1/2 tablespoon of salt and the vinegar. Bring to the boil, cover, and cook at a slow boil until tender–about 1 to 1 1/2 hours. The beets are ready when a knife goes into them easily.
Set the pan aside and let the beets cool in the water. It is best not to refrigerate them.
Remove the skins, and pull off the roots and stems of the beets with your fingers. Cut the beets in 1/8-inch slices.
In a skillet, heat the butter. Add the beets. Add salt and pepper to taste. Sauté for 8 minutes. Add the garlic and sauté for 2 minutes more.
Add 1 tablespoon of the chives (or parsley) and the cream. Bring to the boil, and simmer for a few minutes. Put the beets on a plate, and sprinkle them with the remaining chives (or parsley). Serve hot.
