Here’s a simple recipe for making a dish where beets are poured into boiling milk, commonly known as beetroot soup or beetroot porridge. This dish can be a delightful combination of sweetness from the beets and the creaminess of the milk.
Beetroot in Boiling Milk Recipe
Ingredients:
- 2 medium beets, peeled and grated
- 4 cups of milk (can use whole, skim, or a plant-based milk alternative)
- 2 tablespoons of sugar (adjust to taste)
- 1 teaspoon of vanilla extract (optional)
- A pinch of salt
Instructions:
- Prepare the Beets:
- Peel and grate the beets. You can use a food processor or a hand grater.
- Boil the Beets:
- In a medium saucepan, add the grated beets and enough water to cover them.
- Bring to a boil, then reduce the heat and simmer until the beets are tender, about 10-15 minutes.
- Drain the beets.
- Boil the Milk:
- In another large saucepan, bring the milk to a boil over medium heat. Stir frequently to prevent the milk from scorching.
- Combine Beets and Milk:
- Once the milk is boiling, add the cooked and drained beets.
- Stir well to combine.
- Add Sweeteners and Flavoring:
- Add sugar, a pinch of salt, and vanilla extract (if using).
- Stir until the sugar is completely dissolved.
- Simmer:
- Reduce the heat to low and let the mixture simmer for about 5-10 minutes, allowing the flavors to meld together.
- Stir occasionally to prevent sticking.
- Serve:
- Ladle the hot beetroot milk mixture into bowls.
- Serve warm. You can garnish with a dollop of cream or a sprinkle of ground cinnamon if desired.
Tips:
- For a richer flavor: You can use half-and-half or a combination of milk and cream.
- For a thicker consistency: You can add a tablespoon of cornstarch mixed with a little water to the boiling milk before adding the beets.
- Sweetness: Adjust the amount of sugar based on your preference.
This dish can be enjoyed as a warming breakfast or a comforting dessert. Enjoy!