Beet Chips with Curried Sour Cream |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Don't assemble these hors d'oeuvres until the last minute, or the chips will get soggy. Active time: 20 min Start to finish: 2 hr Ingredients:
2 medium beets with stems trimmed to 1 inch (1 lb total, including greens) |
1 cup water |
1 cup sugar |
2 tablespoons finely chopped shallot |
1 tablespoon olive oil |
3/4 teaspoon madras curry powder |
3/4 cup sour cream |
11/2 tablespoons finely chopped fresh chives |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
garnish: fresh chives |
Directions:
1. Make chips: Peel beets with a vegetable peeler, then slice paper-thin with slicer, using stems as handles.
2. Bring water and sugar to a boil in a 3-quart heavy saucepan, stirring until sugar is dissolved. Add beets, then remove pan from heat and let stand15 minutes. Drain beets in a colander, discarding liquid, then let stand in colander 15 minutes more.
3. Put oven rack in middle position and preheat oven to 225°F.
4. Line a shallow baking pan with nonstick liner, then arrange beet slices snugly in 1 layer (it's not necessary to use any partial or broken slices) and season with salt and pepper. Bake beets until dry, about 1 hour. Immediately transfer chips to a rack to cool (chips will crisp as they cool).
5. Make curried cream while beets bake: Cook shallot in oil in a small skillet over moderate heat, stirring frequently, until golden, 3 to 4 minutes. Stir in curry powder and cook, stirring, 1 minute.
6. Stir shallot into sour cream in a bowl along with chives, salt, and pepper. Serve curried cream with beet chips.
7. Cooks' notes: Beet chips can be made 5 days ahead and cooled completely, then kept in a sealed plastic bag at room temperature. Curried sour cream can be made 1 day ahead and chilled, covered.
|
|