Monday, October 1, 2012

[MC-AllEthnic-Recipes] Indian Pickled Spiced Beetroot - 14g Carbohydrate; 2g Dietary Fiber

 

* Exported from MasterCook * Indian Pickled Spiced BeetrootRecipe By :Serving Size : 24 Preparation Time :0:00Categories : Condiment LowCal (Less than 300 cals) LowerCarbs LowFat (Less than 15%) Vegan Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 teaspoon fennel seeds 12 large beetroot 3 cups malt vinegar 3/4 cup dark brown sugar 6 cloves 1 tablespoon minced fresh ginger 6 garlic cloves -- minced 3 red bird's eye chilies -- minced 20 black peppercorns -- freshly cracked 2 teaspoons sea saltDry roast the fennel seeds over gentle heat until fragrant. Cool, then grind to a powder.Cook the beetroots whole
in a large saucepan of boiling water until soft, then peel. Refresh the beetroots in cold water and coarsely grate into a large bowl.Place the remaining ingredients, including the ground fennel, in a non-reactive saucepan and bring to a boil. Simmer for 45 minutes until the liquid has reduced by a third. Pour the hot liquid over the grated beetroot and allow to coolRefrigerate in an airtight container for up to 2 weeks.Serves 24AuthorNote: This is a terrific vegetable to serve with roasted or barbecued [favorites]. It can also be served as an appetizer with fresh goat's cheese or the creamy Persian-style feta.Cuisine: "Indian"Source: "Spice: Recipes to Delight the Senses by Christine Manfield, 1999, 2005"S(Formatted by Chupa Babi): "Sept 2012" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 57 Calories; trace Fat (5.8% calories from fat); 1g Protein; 14g Carbohydrate;
2g Dietary Fiber; 0mg Cholesterol; 196mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat; 1/2 Other Carbohydrates.Nutr. Assoc. : 0 902231 5458 0 0 0 0 903727 0 0

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