Beets with Sour Cream and Chives

Beets are baaaaack. When trying to find some recipes and suggestions for them, I found this nice little interactive graphic. Perfect, because I absolutely feared beets!

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I can’t lie, this recipe was very much because I had leftover beets from the previous recipe, and happened to have (and love) sour cream and chives. I also wanted to know what cooking beets on a stove rather than roasting them would do. Turns out it does this:

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A very easy side dish, and I preferred it warm. The recipe suggests serving over egg noodles (which I didn’t have on hand), and I suspect it would be even better in that case.

Beets with Sour Cream and Chives

Ingredients:

2 pounds beets, chopped into 1-inch chunks, with the greens
1 tablespoon butter
1/2 cup stock
1/4 cup sour cream
chopped chives

Directions:

Peel beets, chop into 1-inch chunks. Roughly chop greens. Put both in a saucepan with butter and stock. Bring to a boil, then reduce to simmer. Cover, and cook until the beets are tender and the greens wilted, 20 to 25 minutes. Boil off any excess liquid. Stir in sour cream and toss with chives.

Recipe found here.

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Beet and Beet Green Gratin

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My March vegetable is beets! I don’t love them. They’re purple and sweet, and yeah. Sweet. Too much for me. But this is the beauty of this project – challenging myself to try some things. So I did!

Having been pretty unfamiliar with beets, I hadn’t even considered using the greens attached to them. But look how PRETTY. They weren’t bad.

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They also look quite different once you scrub ’em clean:

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I’m a bit behind on these posts, so I’m just going to cut to the chase. Overall, this was good. I had high expectations that weren’t quite met (because look at the photo from the original recipe), but my suggestions would be to add more cheese. Always. Add more cheese. I may have had a too-much-beet situation, but it seemed like there wasn’t enough of everything else. …Which means I had to much beet. Problem solved!

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Beet and Beet Green Gratin

Ingredients:
2 bunches (6-8) beets, with the greens (about 2 pounds beets and 3/4 pound greens)
Salt to taste
3 eggs
3/4 low-fat milk
1 tablespoon extra virgin olive oil
2 large garlic cloves, minced
1/3 cup chopped chives (1 bunch)
2 ounces Gruyere cheese, grated (1/2 cup)
Freshly ground pepper to taste

Directions:

Roast the beets. Remove from heat and allow to cool, then cut the ends off, slip off the skins and slice across the equator.

Bring a large pot of water to a boil while you stem and wash the greens in two changes of water. Fill a bowl with ice water. When the pot of water comes to a boil, salt generously and blanch the greens for about one minute. (You can also steam the greens until they wilt, one to two minutes). Transfer the greens to the ice water, then drain and squeeze out the water. Chop coarsely.

Heat the olive oil over medium heat in a medium skillet, and add the garlic. Cook for about 30 seconds, stirring, until fragrant. Stir in the greens. Stir together for a minute, season the greens with salt and pepper, and remove from the heat.

Preheat the oven to 375 degrees. Oil a 2-quart gratin or baking dish with olive oil. Beat together eggs, salt (about 1/2 teaspoon), pepper, milk, chives and the Gruyère. Gently stir in the greens and beets. Scrape into the gratin dish. Bake 35 to 40 minutes until set and lightly browned on the top. Allow to sit for 10 to 15 minutes before serving. Serve hot, warm or room temperature.

Original recipe found here.

Cauliflower Alfredo Sauce

I tried this, and it was worth it. Considering actual alfredo sauce contains around a jillion more calories, I think this definitely worth trying, especially for the cauliflower-averse. It’s not super cauliflower-y, but also not quite alfredo sauce. I think mine turned out a bit bland, but I didn’t stick to the recipe strictly, so maybe that’s why. Give it a shot. Let me know what you think. Oh, I added sausage, so that’s what that is.

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I should also point out that it’s easy to make. Bonus points. You basically just put a bunch of things in a pot.

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And then put those same things in a blender. Easy.

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Your cat will also be confused about the fact that there is no cheese involved at all. Somehow she will have smelled cheese.

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Creamy Cauliflower Sauce

Ingredients:
8 large cloves garlic, minced
2 tablespoons butter
5-6 cups cauliflower florets
6-7 cups vegetable broth or water
1 teaspoon salt (more to taste)
½ teaspoon pepper (more to taste)
½ cup milk (more to taste)

Directions:  
Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.
Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.
Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender.
Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil.
Recipe from Pinch of Yum, who suggests adding Parmesan cheese. I wholeheartedly agree.