Sunday, February 19, 2012

Beets and Turnips in Sweet Caper Butter

I may be cheating by using March's cookbook of the month a couple of weeks early, but what a delicious way to use up some beets and turnips!

Beets and Turnips in Sweet Caper Butter (from The Olive and the Caper)

2 bunches beets (680g), tops removed
4 medium turnips, peeled and cut into 1/4" wedges
4 tbsp unsalted butter
1/2 tsp sugar
2 tbsp capers
2 tbsp chopped fresh dill (I used fennel fronds)
1 lemon, cut into 6 wedges

1. Rinse beets, place in saucepan, and add water. Bring to boil over high heat, reduce to simmer until tender, 35 - 50 minutes. Drain, let cool, peel, and cut into 1/4" wedges.
2. Meanwhile, bring another pot of water to boil, add turnips, and simmer until tender, 5 minutes. Drain.
3. Place butter, sugar, capers, and dill in clean pot over medium-high heat. When butter foams, add beets and turnips, stir to coat, and reheat for 2 minutes.
4. Garnish with lemon wedges and serve.

No comments:

Post a Comment