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The Quilt Inn Country Cookbook
Aliske Webb
3
2
tbsp. butter
tsp. raspberry vinegar
grated zest of 1 orange
1
tsp. caraway seeds
salt and fresh ground pepper to taste
chives to garnish
Preheat oven to 350F. Trim beets, rinse, do not peel. Place beets in baking
dish. Fill pan with 1/4 inch water, cover with aluminium foil. Bake 1 hour. Remove foil.
Bake 30 minutes. Peel beets and slice into 1/4 inch thick rounds. Set aside.
Melt butter in skillet over low heat. Add beets. Sprinkle with vinegar, orange
zest, caraway seeds, salt and pepper. Cook, tossing gently, 3 to 4 minutes. To serve,
sprinkle with chives.
A Herd of Thundering Carrots
5
2
1
4
2
carrots, peeled and sliced ¼ inch thick
tsp. sugar
/2 tsp. ground cinnamon
tbsp. butter
tbsp. orange juice
salt and fresh ground pepper to taste
1
1
0 dried apricots, slivered
/3 cup sliced almonds, toasted
Steam carrots for 12 minutes. Stir sugar and cinnamon together until well mixed.
Set aside. Melt butter in skillet. Stir in carrots, orange juice, sprinkle with sugar
cinnamon mixture. Cook over medium heat until carrots are glazed and sauce is
slightly thickened. Season with salt and pepper. Stir in apricots and almonds. Cook 3
minutes.
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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