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Another Way to Stew Beet-root

A stew of boiled beets cooked with cream, vinegar, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Another Way to Stew Beet-root

Ingredients

Directions

  1. Boil the beets until tender.

  2. Rub off the skin and mince the beets.

  3. Heat the minced beets with the thick cream.

  4. Just before serving, stir in the vinegar and sugar.

  5. Alternatively, substitute the cream with rich brown gravy.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Cream + vinegartop 25% of all pairs
    Smell alikemoderate
    Cooked together4,064 recipes

    Shared aroma: acetic acid (sour, vinegar).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beets
Provide the main body, earthy flavour and colour of the stew.
Thick cream
Adds richness and a smooth, creamy texture to the minced beets.
Vinegar
Adds acidity that brightens the sweet, earthy flavour of the beets.
Sugar
Balances the sharpness of the vinegar with a touch of sweetness.

The step that matters

Just before serving, stir in the vinegar and sugar.. Vinegar is acidic and can dull the bright colour of beetroot when heated for long, so adding it at the end keeps the flavour sharp and the colour vivid.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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