Sour cream and beets are inseparable in Eastern European cooking. Here’s a fresh new way to enjoy them together.
Makes 6 first-course or 4 main-course servings.
- 1tablespoon butter
- 2tablespoons olive oil
- 2garlic cloves, minced
- 3cups (packed) coarsely grated peeled uncooked beets (about3 large)
- 1/2teaspoon cayenne pepper
- 2tablespoons fresh lemon juice12ounces tagliatelle or fettuccine
- 18-ounce container sour cream
- 6tablespoons chopped fresh italian parsley, divided
DIRECTIONS Melt butter with oil in large nonstick skillet over medium heat. Add garlic; stir until pale golden, about 1 minute. Add beets and cayenne; reduce heat to medium-low and sauté just until beets are tender, about 12 minutes. Stir in lemon juice.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
Drain pasta and return to pot. Stir in sour cream and 4 tablespoons parsley, then beet mixture. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with remaining 2 tablespoons parsley and serve.
Test-kitchen tip: Surgical gloves (sold at drugstores) are ideal for protecting hands from staining when working with beets. Regular kitchen gloves work well, too, but they are a little more cumbersome.