Tournesol Blogs
Gâteau aux betteraves et au chocolat fondu
Publié par Frédéric Thériault le
- 0 commentaire
- Étiquettes: Beets, Category_Recipes
Spring Turnips with Herb Butter
Publié par Renee Primeau le
4 Tbsp butter, softened 1 Tbsp green onion, minced 4 Tbsp fresh herbs (parsley, thyme, chives...) 1 bunch turnips, quartered or sliced salt and freshly ground pepper Place the butter in a small bowl. Beat in the green onion and herbs. Set aside.Simmer the turnips over medium heat, in salted water to cover, until crispy tender, about 10 minutes. Drain well. Season with salt and pepper. Stir in 2 tablespoons of the herbed butter, and heat through. Serve very hot, with the remaining herb butter in a separate bowl.
- 0 commentaire
- Étiquettes: Category_Recipes, Turnip
Chocolate Beet Cake
Publié par Renee Primeau le
• 2 cups all-purpose flour • 1 1/2 teaspoons soda • 1/2 teaspoon salt • 1 1/2 cups sugar • 1/2 cup cocoa powder • 3 large eggs, beaten • 1 cup plus 2 tablespoons vegetable oil, Canola or corn oil • 1 1/2 cups grated cooked beets • 2 teaspoons vanilla • powdered sugar, optional Preheat oven to 350°. Combine flour, soda, salt, sugar and cocoa in a bowl; set aside. In a mixing bowl, combine the eggs and oil. Beat in vanilla and continue beating until well blended. Slowly beat in dry ingredients until well mixed; stir in...
- 0 commentaire
- Étiquettes: Beets, Category_Recipes
Potage au chou chinois
Publié par Renee Primeau le
1 chou chinois 2 oignons (ou 3 échalottes et 2 fleurs d'ail, hâchées) 2 carottes 1 morceau de 5 cm de gingembre 1 cube de bouillon de volaille 2 cuillères à café de sauce soja 2 cuillères à soupe de vinaigre de Xérès 1 blanc de poulet Sel, poivre Lavez et coupez le chou chinois en deux. Retirez le trognon et les grosses côtes. Taillez les feuilles en morceaux.Pelez et émincez les oignons. Épluchez les carottes, coupez-les en gros troncons. Pelez le gingembre et détaillez-le en fines tranches. Dans un grand faitout, mettez le chou chinois, les oignons (ou les...
- 0 commentaire
- Étiquettes: Carrots, Category_Recipes, Chinese Cabbage, Garlic Scape
Beet and Potato Salad
Publié par Renee Primeau le
Serves 6 INGREDIENTS 2 cups warm boiled potatoes, peeled and diced 2 cups diced cooked beets 1 clove garlic, minced Vinaigrette: 2 Tbsp red wine vinegar 6 Tbsp olive oil 1 tsp dijon mustard 1/8 tsp salt 1 1/2 - 2 cups mayonaise salt and pepper 1 tsp thyme, marjoram or parsley Garnish: boiled eggs (optional) kalamata olives (optional) Directions: Boil beets and potatoes until tender. In a bowl, combine cooked beets, potatoes and garlic. Prepare vinaigrette and pour over potato/beet mixture (preferably while potatoes are warm). Let sit for about 20 minutes (or more, if time permits!) Shortly before...
- 0 commentaire
- Étiquettes: Beets, Category_Recipes, Potatoes