Beet Chips with Curried Sour Cream
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Ingredients
For chips
For curried sour cream
- 2 Tbs finely chopped shallot
- 1 Tbs olive oil
- 3/4 tsp Madras curry powder
- 3/4 cup sour cream
- 11/2 Tbs finely chopped fresh chives
- 1/4 tsp salt
- 1/4 tsp black pepper
Methods/steps
Make chips:
- Peel beets with a vegetable peeler, then slice paper-thin with slicer, using stems as handles.
- Bring water and sugar to a boil in a 3-quart heavy saucepan, stirring until sugar is dissolved.
- Add beets, then remove pan from heat and let stand 15 minutes.
- Drain beets in a colander, discarding liquid, then let stand in colander 15 minutes more.
- Put oven rack in middle position and preheat oven to 225°F.
- Line a shallow baking pan with nonstick liner, then arrange beet slices snugly in 1 layer and season with salt and pepper.
- Bake beets until dry, about 1 hour.
- Immediately transfer chips to a rack to cool (chips will crisp as they cool).
- Cook shallot in oil in a small skillet over moderate heat, stirring frequently, until golden, 3 to 4 minutes.
- Stir in curry powder and cook, stirring, 1 minute.
- Stir shallot into sour cream in a bowl along with chives, salt, and pepper.
- Serve curried cream with beet chips.
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