Name: Beets à la Créme
Yield: 6 Servings
Ingredients: Salt and freshly ground black pepper; 1 onion slice; 1 cup Chicken Stock; 2 tablespoons butter; ½ cup heavy cream; Chopped fresh parsley; 2 tablespoons all-purpose flour

Preparation info

6
Servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup

Method

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

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Beets à la Créme

Ingredients

Method

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