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White beets stewed in thyme butter

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Ingredients for 4 servings:

  • 400 g Teltower turnips, white
  • 3 tbsp olive oil
  • 50 g butter, cut into cubes
  • 6 tbsp vinegar (herb vinegar)
  • 1 jar white wine, dry
  • 1 handful of thyme, the leaves plucked and pressed
  • Sea salt
  • Pepper, freshly ground black

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Pre-cook the beets for about 5 minutes and drain. Return them to the pot with the oil and half of the butter and fry until browned all over. Deglaze with the herb vinegar and scrape up any residue from the bottom of the pot. Stir in the wine, the remaining butter, and the thyme and simmer until a creamy sauce coats the beets. This usually takes a few minutes. Season with salt and pepper and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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