3 med. beets (remove greens and save for another use)
1 can vegetable broth
2-4 tbsp. minced chives
1 tbsp. butter
1/2 lb. pennette (or similar dry pasta)
1 tsp. black peppercorns
Scrub beets well. Cut in half & place in saucepan w/about 1 water.
Bring to a boil then reduce heat & simmer, covered, 20 - 30 min. until
tender (pierces easily w/fork). Saving the cooking water, remove beets,
slip off skins & cut into bite size pieces. In a bigger pot, combine
beet water, broth, peppercorns & about 2 C water. Bring to a boil &
cook pasta in this until done. Saving broth again, drain pasta & set
aside. Over high heat, boil broth 15-20 min. to reduce to about 1 C. Whisk
butter into broth until melted, then stir in pasta, beets, chives, &
salt to taste. Ladle into bowls & top w/grated parmesan.
Baked Creamed Cabbage
1 head cabbage
1 tbsp. butter
1 tbsp. flour
1 C milk
1 C grated cheese (cheddar, jack, colby or similar)
1 tbsp. caraway seeds (optional)
salt & pepper
Preheat oven to 350. Cut cabbage in wedges, boil only 5 min. (do not overboil). To make creamsauce: melt butter in skillet. Whisk in flour until bubbly. Add milk slowly, whisking to incorporate/thicken. Add cheese & whisk until melted. Place WELL DRAINED cabbage in buttered glass baking dish. Salt & pepper to taste. Pour creamsauce over all, sprinkle w/caraway. Cut slices in cabbage w/sharp knife to let creamsauce seep in. Bake about 20 min. until bubbly.