Indian Pickled Spiced Beetroot - 14g Carbs, 2g Fiber
Recipe By:
Serving Size: 24
Preparation Time: 0:00
Categories: Condiment Low Cal (Less than 300 cals) Lower Carbs Low Fat (Less than 15%) Vegan
1/2 teaspoon fennel seeds
12 large beetroot
3 cups malt vinegar
3/4 cup dark brown sugar
6 cloves
1 tablespoon minced fresh ginger
6 garlic cloves -- minced
3 red bird's eye chilies -- minced
20 black peppercorns -- freshly cracked
2 teaspoons sea salt
Dry roast the fennel seeds over gentle heat until fragrant. Cool, then grind to a powder. Cook the beetroots whole in a large saucepan of boiling water until soft, then peel. Refresh the beetroots in cold water and coarsely grate into a large bowl.Place the remaining ingredients, including the ground fennel, in a non-reactive saucepan and bring to a boil. Simmer for 45 minutes until the liquid has reduced by a third. Pour the hot liquid over the grated beetroot and allow to cool Refrigerate in an airtight container for up to 2 weeks.
Serves 2
Author Note: This is a terrific vegetable to serve with roasted or barbecued [favorites]. It can also be served as an appetizer with fresh goat's cheese or the creamy Persian-style feta.
Cuisine: "Indian"
Source: "Spice: Recipes to Delight the Senses by Christine Manfield, 1999, 2005"
S(Formatted by Chupa Babi): "Sept 2012"
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Per Serving (excluding unknown items): 57 Calories; trace Fat (5.8% calories from fat); 1g Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 196mg Sodium
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat; 1/2 Other Carbohydrates
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