Place beets in a large saucepan, cover with cold water and bring to a boil.
Half-cover the saucepan and simmer the beets gently for 8 to 15 minutes until just tender.
Drain the beets, return them to the saucepan and add the butter, season with salt and pepper. Cook over moderate heat until butter is melted and carrots are shiny. Sprinkle with parsley and bring to the table on the spot.
Related Recipes:
Veal ScallopFirst of all, prepare the stock. For this purpose, soak the veal scallop well in cold water. Pierce the lungs...
Beet Soup with Horseradish GnocchiWash, peel and cut the beets into small cubes. Peel the onion and chop finely. Peel the apple, quarter it and...
Red Christmas Beet SaladFor the red Christmas beet salad, carefully brush but do not peel beets. Boil in hot, unsalted water for about...
Beet Soup with Horseradish GnocchiFor the beet soup with horseradish gnocchi, peel and dice the beet and celeriac. Sauté finely chopped onion...
G’selchtes with Sauerkraut and Semolina DumplingsPut G’selchtes in cold water for 1 hour before cooking so that it does not taste over-seasoned later...
Spinach Risotto with Fried King Prawns and Saffron SauceFor the spinach risotto with fried king prawns and saffron sauce, peel and chop the onion, put some butter in...
Pea SoupFirst soak the peas in plenty of cold water for one night. Cut the green of the leek into small pieces, rinse...
Creamed CornRemove husk from corn cobs, detach kernels and obtain cob. Set aside. Bring broth to a boil in a large + heavy...
Entrecôte StrindbergPreheat the oven to 200°C for the Entrecôte Strindberg. Boil the cleaned runner beans in heavily salted...
Medallions with Asparagus on Whisky SaucePasta dishes are always a good idea! Prepare: Preheat stove to 80 degrees. Put a plate in it for preheating...