beets my heart

Name: Beets My Heart
Prep time: 1 h
Cook time: 15 min
Cuisine: Southern
Ingredients: 2 pound(s) beets, peeled and diced; 1 pound(s) turnips, peeled and diced; 1/2 pound(s) parsnips, peeled and diced; 2 tablespoon(s) olive oil; 1 teaspoon(s) sea salt; 1 teaspoon(s) freshly grund black pepper; 1 cup(s) heavy cream

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

For some reason, beets frighten people. So do turnips. And Parsnips. Why you ask? They've simply gotten a bad rap!!! The combination of these root vegetables with cream and some simple seasoning makes a really wonderful side to roast pork or chicken or even a standing rib roast. Did I mention that they are vitamin-packed too?

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yield serving(s)

prep time 1 Hr

cook time 15 Min

method Stove Top

Ingredients For beets my heart

2 lb

beets, peeled and diced
1 lb

turnips, peeled and diced
1/2 lb

parsnips, peeled and diced
2 Tbsp

olive oil
1 tsp

sea salt
1 tsp

freshly grund black pepper
1 c

heavy cream

How To Make beets my heart

1
Preheat oven to 400 degrees.

2
Toss beets, turnips, and parsnips in the olive oil and sprinkle with salt and pepper.
3
Place the vegetables in a shallow baking dish, cover with foil and bake for 1 hour, or until tender.
4
Transfer the vegetables to a heavy saucepan and add the cream.
5
Over medium-high heat, cook the mixture for about 15 minutes, or until the cream is reduced by half.
6
Puree the mixture, while still hot, in batches, in a food processor until smooth.
7
Add additional cream 1 tablespoon at a time, if the mixture is too thick.
8
Serve immediately.
9
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