Creamed Beets

Recipe Ingredients

3 cups	711ml	Grated beets
1 tablespoon	15ml	Lemon juice
1/2 cup	118ml	Water
1 1/2 tablespoons	22ml	Potato flour
1 cup	237ml	Light cream
1 teaspoon	5ml	Salt
2 tablespoons	30ml	Butter

Recipe Instructions

Cook the beets, lemon juice and water for 15 minutes or until beets are tender. Drain.

Mix the potato flour and cream in a saucepan. Cook over low heat for 5 minutes, stirring constantly. Stir in the beets, salt and butter. Cook 5 minutes. Serves 6.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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