Tagliatelle With Shredded Beets Sour Cream And Parsley Food

TAGLIATELLE WITH BEETROOT

Tagliatelle With Beetroot image

Any dish that tastes like Barbie made it and tastes this good has to be tried!!Spicey, vibrant, pink but scrummy pasta with a kick from Rebel Cook by Simon Rimmer (most brilliant cook book)

Provided by lindseylcw

Categories European

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

8 medium fresh beetroots
1 cinnamon stick
2 shallots
1 garlic clove, crushed
125 ml white wine
225 ml chicken stock
250 ml sour cream
1 tablespoon fresh dill, chopped
1 tablespoon horseradish cream
400 g cooked fresh tagliatelle pasta noodles
salt and pepper
parmesan cheese, shavings
1 tablespoon olive oil

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.

Nutrition Facts : Calories 626.3, Fat 19.7, SaturatedFat 8.7, Cholesterol 108.8, Sodium 222.2, Carbohydrate 88.6, Fiber 5.4, Sugar 11.4, Protein 19.3

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