Beetroots in Cream

Preparation Time: 10 mins Cooking Time: 80 mins

Ingredients:

675g beetroot

2 tbsp olive oil

1 small onion, finely chopped

2 tbsp fresh parsley, chopped

1 tsp fresh marjoram

120ml vegetable stock

1 tsp lemon juice

salt

freshly ground black pepper

50ml single cream

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Method:

This dish is great served with warm bread and a nice glass of red.

The fresh herbs can be substituted with a quater teaspoon of the dried version if you are unable to source fresh. Bake the beetroots in a moderate 180C oven for around an hour depending on their size, and slip off the skins. Cut into slices a quarter of an inch thick.

Heat the oil in a frying pan and cook the onion, parsley and marjoram for 1 minute. Add the sliced beetroot and cook over a moderate heat for 2 minutes. Add the stock, lemon juice, salt and pepper, bring to the boil and simmer for 15 minutes until most of the liquid has evaporated. Stir in the cream and heat through. Serve at once.

This recipe is from the book "Italian Vegetarian Cookery" by Paola Gavin.