Ingredients
2 lb beets
1/2 cup to 1 cup water
3/4 tsp salt, (optional)
Directions
METHOD 1: Pare and dice beets. Heat water and salt to boiling, add
beets, cover pan tightly to prevent escape of steam and heat again to
boiling. Reduce heat at once and simmer 25 - 40 minutes. Drain is
necessary. (Makes about 4 cups). To serve, season with pepper and
butter, for 8.
METHOD 2: Pare and dice beets as Method 1, then place in casserole,
add water and salt, cover and bake in moderate oven (375 F.) 45 to 50
minutes.
METHOD 3: Leave Roots on beets and cut off tops leaving at least 2" of
stems. Wash thoroughly, cover with boiling water and boil until
tender. Allow 1 to 3 hours for large beets. Drain rub off tops, skins
and roots. Slice, dice or serve whole, season as desired.
NOTE: METHOD 4: PRESSURE COOKER: Beets (sliced) Water: 1/2 cup; Pounds
pressure: 15; Minutes to cook after Control jiggles: 6 minutes*;
Beets: (small, whole) Water: 3/4 cup; Pounds pressure 15; Minutes to
cook after control jiggles: 12 minutes*; Beets: (large, whole) Water:
3/4 cup; Pounds Pressure 15; Minutes to cook after control jiggles:
18 minutes*; Reduce pressure instantly by placing under cold running
water.
Source: 250 Ways to Serve Fresh Vegetables, Culinary Arts Institute,
1940 Brought to you and yours via Nancy O'Brion and her Meal-Master.
Servings: 8 servings
Cooked Beets Recipe brought to you by Recipe Ideas
Categories: Pressure Cooker; Vegetable
The History of Recipes
Historians have tracked the existence of recipes back into history, in fact as far back into recorded history as the early Egyptians, and quite possibly further than that. Having said that, these, old cook books were just primitive pictorial recipes for preparing food.
Fascinatingly, the most ancient recipe found, according to historians is a collection of tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a man called Apicius compiled a few scripts showing how to cook the recipes prepared by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, entrees and desserts, a very modern way of dining. This early Roman chef recounts how the early Romans used a good variety of spices and herbs, including some familiar names for example thyme, fennel and parsley. As our culinary historical trip moves to more modern times there are a couple of books dating from the fourteenth century ; one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the indian curry that we all know today, but instead descriptions of the types of food on the menues of the rich and powerful of those days. In the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the Middle-East, including rosemary and coriander. These new culinary innovations prompted an outbreak in books on cooking, most of which are kept safe in private collections. By the arrival of the twentieth century, recipe publications are starting to become popular due to increased literacy, more leisure time and having more money. The introduction of television brought us celebrity TV chefs and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting everybody to access thousands of recipes such as those found on this site. |
We hope you enjoy this Cooked Beets recipe.
