Beets and Leeks in Raisin Sauce

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Beets and Leeks in Raisin Sauce

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. stock

A pinch of flour

vinegar

 

 

 

 

In a mortar, grind together the coriander and cumin. Add to raisins

and 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.

 

Source: Epicurean.com

Formatted by Chupa Babi in MC: 11.12.06

 

ChupaNote: haven't tried this recipe so don't know if the beets are

raw or not. But this looks like it would make a lovely filling for

phyllo cups if cooked down enough.

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