Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1/4 lb Linguine
- 1/2 lb Raw beets; peeled, and
- ; coarse (about 1 1/2
- ; cups)
- 1 tb Drained bottled horseradish;
- 2 tb Minced fresh parsley leaves
- 1 lg Garlic clove; minced
- 1/3 c Heavy cream
- 1/3 c Water
- 1 tb Unsalted butter
Preparation
In a large saucepan of salted boiling water cook the linguine until it is al dente. While the linguine is cooking, in a heavy skillet cook the garlic in the butter over moderately low heat, stirring, until it is golden, add the beets, the cream, and the water, and simmer the mixture for 6 minutes, or until the beets are tender. Stir in the horseradish and salt and pepper to taste, drain the linguine well, and in a bowl toss it with the beet mixture. Divide the pasta between 2 plates and sprinkle it with the parsley. Serves 2 as a first course. Gourmet April 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
