Polish Beetroot

Freshly cooked beetroot , served with a sour cream sauce, makes an excellent accompaniment for roast meat and poultry.

1 tablespoon butter

1 teaspoons flour

8 fl. oz. sour cream

2 tablespoons vinegar

2 teaspoon dill seed

2 teaspoon salt

½ teaspoon black pepper

1 tablespoon sugar

1 lb. beetroot , cooked, peeled, sliced and kept hot

In a medium-sized saucepan, melt the butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the sour cream, vinegar, dill seed, salt, pepper and sugar.

Return the pan to low heat and cook, stirring constantly, for 5 minutes or until the sauce is very hot and smooth.

Place the beetroot slices in a warmed serving dish. Pour over the sauce and serve immediately.

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