Real African Dishes: [MC-AllEthnic-Recipes] Russian Vegetable Paste with Red Beets and Prunes

Thursday, December 30, 2010

[MC-AllEthnic-Recipes] Russian Vegetable Paste with Red Beets and Prunes - 1 pt; 21g Carbohydrate; 3g Dietary Fiber

* Exported from MasterCook *

Russian Vegetable Paste with Red Beets and Prunes

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/8 pounds red beets -- 18 ounces (about 3 7/8 cups grated)
1 3/4 cups chopped onions -- 2/3 pound
1 7/8 cups prunes
2/3 cup raisins

Rinse the red beet, peel it and grate coarsely into a sauce pan add a glass of water and start cooking with a cover over low heat – add after a few minutes the prunes and raisins after thoroughly rinsing them both. (You should now have beets, raisins and prunes cooking in the sauce pan.) The idea is to cook the beets, raisins and prunes but not turn them to mush and waste product…

Then peel the onions, chop them very fine and saute in a light vegetable oil on medium heat in another skillet (just get them to turn opaque).

After everything is done drain excess moisture off by using a colander. (Leave the oil on the onions.)

Then mix and create a paste with the vegetables and fruit in a blender. Make sure to mix well. You should have a thick paste that a spoon will stand up in. Very important that you drain all excess moisture. That is why we do not cook the veggies and fruit to death. (Russians will use a grinder to mix these items but there are many good food processors that will do the same job.)

Yield: 4 cups (about 16 one-quarter cup servings)

AuthorNote: I love to eat this paste warm but it is fantastic chilled and makes a great nutritious spread for toast in the morning times. Yummy!
In Russia they have a variety of Vegetable pastes that I love to spread on black bread. I have even used these pastes to make a variety of dishes that really have a wonderful and unique flavor.

Cuisine:
"Eastern European"
Source:
"Windows to Russia dot com"
S(Formatted by Chupa Babi):
"Dec 2010"
Yield:
"4 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 81 Calories; trace Fat (1.8% calories from fat); 1g Protein; 21g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 19mg Sodium. Exchanges: 1/2 Vegetable; 1 Fruit.

Nutr. Assoc. : 902231 0 0 0