Beets à la Créme

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup Chicken Stock
  • 1 onion slice
  • Salt and freshly ground black pepper
  • ½ cup heavy cream
  • 3 cups sliced peeled cooked fresh beets
  • Chopped fresh parsley


    1. Melt the butter and stir in the flour. Add the stock, stirring with a wire whisk. When thickened and smooth, add the onion and seasoning to taste. Simmer for five minutes, then discard the onion.

    2. Stir in the cream, simmer for two minutes longer, and stir in the beets. Heat thoroughly. Serve sprinkled with chopped parsley.