Beets My Heart

1
Raven Higheagle

By
@ravenhigheagle

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?

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
Serves 8
Prep:
1 Hr
Cook:
15 Min
Method:
Stove Top

Ingredients

Add to Grocery List

  • 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

Step-by-Step

  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. P

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About Beets My Heart





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