Recipe by Diann is Cooking
This one came from the New York Times, January 17th, 1999. I'm not sure what unit a "bunch" is, but hey, try for a couple or three in a bunch. You can use chicken stock instead of the vegetable stock.
Top Review by COOKGIRl
A "bunch" as I understand it is a group of 3-4 beets. Therefore, three bunches would be roughly 12 beets. For this recipe, taking into consideration the amount of spices, I used 1 bunch. This was delicious over a simple plate of fresh arugula leaves. Reviewed for Veg Tag/May.
- 3 bunches beets
- 2 tablespoons butter, unsalted
- 1⁄2 teaspoon peppercorn, lightly crushed
- 6 cloves, whole
- 1 cinnamon stick, lightly crushed
- 1 tablespoon brown sugar
- 1⁄2 cup vegetable stock
Directions See How It's Made
- Scrub beets and cut stems down to hardly there. Place in cooking pot, cover with water, and simmer until nearly tender (approximately 20 minutes). Remove from water, peel and quarter them.
- Heat butter in sturdy saucepan or skillet with lid. When melted, add beets and cook at medium for five minutes, tossing frequently so as to coat the beets with the butter.
- Add peppercorns, cloves, cinnamon.
- Add in sugar, stock, and salt to taste.
- Cook on low heat for approximately 15 more minutes, or until beets are tender, mixing occasionally.
- You can serve now, or reheat for later.