Baked Stuffed Beetroot Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
YIELDS: 4 SERVES
4 each: Even sized beetroots,
1 1/2 each: Tb brown sugar,
1 each: Tb oil,
1/2 t: Salt,
1 small: Onion, chopped fine
3/4 cup: Soft breadcrumbs,
1 each: Rib celery, chopped fine
1/2 each: Lemon, juice only
1 centiliter: Garlic, chopped fine
2 each: Tb water,
1 small: Green apple, chopped fine
Directions:
Preheat oven to 350C Peel beetroot thinly. Cut a slice from the stalk
end. Hollow out each beet using a melon baller. Set aside. Saute
garlic & celery in oil in saucepan. Add sugar and apple. Saute a
further min. Allow to cool. Stir in salt and breadcrumbs. Fill
beetroot cases with mixture, replace caps. Place in casserole dish,
sprinkle with lemon juice, add water. Cove with aluminium foil. Bake
beetroot in preheated over for 20-25 mins or till tender. Place on
serving platter, spoon over al little cooking liquid and sprinkle
with chopped parsley is desired. From: Cooking Two Ways, Bay Books
Posted by: Joell Abbott 1/95
Submitted By JOELL ABBOTT On 01-25-95
Source from luhu.jp
end. Hollow out each beet using a melon baller. Set aside. Saute
garlic & celery in oil in saucepan. Add sugar and apple. Saute a
further min. Allow to cool. Stir in salt and breadcrumbs. Fill
beetroot cases with mixture, replace caps. Place in casserole dish,
sprinkle with lemon juice, add water. Cove with aluminium foil. Bake
beetroot in preheated over for 20-25 mins or till tender. Place on
serving platter, spoon over al little cooking liquid and sprinkle
with chopped parsley is desired. From: Cooking Two Ways, Bay Books
Posted by: Joell Abbott 1/95
Submitted By JOELL ABBOTT On 01-25-95
Source from luhu.jp