Tagliatelle With Shredded Beets Sour Cream And Parsley Food

TAGLIATELLE WITH SHREDDED BEETS, SOUR CREAM, AND PARSLEY

Steps:

• Melt butter with oil in large nonstick skillet over medium heat (I've substituted just cooking spray + a splash of olive oil and it is fine). Add garlic and stir until pale golden, about one minute.
• Add beets and cayenne; reduce heat to medium low and saute just until beets are tender, about 12 minutes.
• Stir in lemon juice (I also add some pepper at this point).
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
• Drain pasta and return to pot. Stir in sour cream and 4 tbsp parsley, then add beet mixture. Season with salt and pepper. Serve with additional parsley on top (I also serve with some shredded parmesan).
• Note: if you use a large enough skillet for the beets, you can just add the sour cream/parsley to the beets, then put the cooked pasta into the pan with your beets, and you'll only have one dish with a technicolor mess.

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.