Stewed Beet Root
Ingredients
Directions
Prepare
Bake or boil it tolerably tender, and let it remain until it is cold, then pare and cut it into slices.
Make the sauce
Heat and stew it for a short time in some good pale veal gravy (or in strong veal broth for ordinary occasions).
Thicken this with a teaspoonful of arrow-root, and half a cupful or more of good cream, and stir in, as it is taken from the fire, from a tea to a tablespoonful of chili vinegar.
The beet root may be served likewise in thick white sauce, to which, just before it is dished, the mild eschalots of page 128 may be added.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
Explore the science
What each ingredient does
- Beetroot (in the method)
- Forms the main body of the dish and holds its texture when sliced and stewed.
- Arrow-root
- Starch that thickens the sauce as it heats, giving it a smooth, glossy body.
- Cream (in the method)
- Adds fat and richness, softening the sauce and rounding its flavour.
- Chili vinegar
- Adds sharp acidity and heat that brightens the rich sauce.
The step that matters
Stir in the chili vinegar off the heat. Adding the vinegar as the pan leaves the fire keeps its sharp flavour fresh and reduces the risk of the cream curdling or the starch thinning under strong heat.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.