Ingredients
- 300 grams (10.5 oz.) whole beets
- 3 or 4 leeks
- 1 level t. of coriander
- 1/4 t. of cumin
- 1/4 c. or handful of raisins
- 2 c. of chicken stock
- A pinch of flour
- vinegar
Directions
In a mortar, grind together the coriander and cumin. Add to raisins and chicken stock. Bring to a boil, then add beets and leeks. Simmer gently for 25 minutes to reduce the liquid or until vegetables are tender, Remove and slice vegetables. Thicken the sauce with a pinch of flour and pour over sliced vegetables already laid out on a large plate. Sprinkle with oil and vinegar.
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Submitted 4/17/06.
Source: epicurean magazine
Submitted By: b smith
Beets and Leeks in a Raisin Sauce