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    Beet Sauce


    Source of Recipe


    A Taste of Quebec, by Julian Armstrong

    List of Ingredients





    4 medium beets, peeled and chopped
    8 cups fish stock
    1 leek, white only, chopped
    1 onion, chopped
    salt and black pepper
    1/2 cup whipping cream

    Recipe



    In a saucepan cook beets in fish stock with leek and onion until tender, about 40 minutes. Strain and puree in food processor or blender until smooth. Season with salt and pepper to taste. Add cream and blend sauce until smooth. Reheat over medium heat until very hot. Makes 3 cups.
 

 

 

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