| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 x ca. 450 g | Trimmed unpeeled beets |
| 7 gross | eggs |
| 1 1/4 Tasse | White vinegar (this is what recipe says--personally I think it needs more) |
| 1/2 Tasse | onion chopped |
| 1/2 Teelöffel | garlic minced |
| 1 Teelöffel | salt |
| 1 Teelöffel | sugar |
| 1/2 Teelöffel | cayenne pepper ground |
|
This recipe comes from the well know culinary family of Chef Paul Prudhomme of New Orleans. I got it from one of his cookbooks.
don't decrease or dilute vinegar.
Cover beets with water. Boil until tender (about 25 minutes). Drain and cover with cool water. Set aside. Boil eggs in covered pan about 5 minutes. Remove from heat and let sit 15 min. This keeps egg yolks from having green color. Peel-set aside. In 1 qt. Sauce pan, combine vinegar, onions and garlic. Bring to a boil. Remove and strain vinegar into a bowl. Return vinegar to pan reserving onions etc. Seperately.
In a jar place 4 eggs. After beets are cool enough to handle, peel and slice 1/4 inch thick. Place half of the beet slices over the 4 eggs, then half of the strained garlic and onion. Then layer again with remaining ingredients.
|
|
Anmerkungen zum Rezept:
|
