linguine-with-beets-and-horseradish-11748.json

{
    "directions": [
        "In a large saucepan of salted boiling water cook the linguine until it is al dente. While the linguine is cooking, in a heavy skillet cook the garlic in the butter over moderately low heat, stirring, until it is golden, add the beets, the cream, and the water, and simmer the mixture for 6 minutes, or until the beets are tender. Stir in the horseradish and salt and pepper to taste, drain the linguine well, and in a bowl toss it with the beet mixture. Divide the pasta between 2 plates and sprinkle it with the parsley."
    ],
    "ingredients": [
        "1/4 pound linguine",
        "1 large garlic clove, minced",
        "1 tablespoon unsalted butter",
        "1/2 pound raw beets, peeled, and grated coarse (about 1 1/2 cups)",
        "1/3 cup heavy cream",
        "1/3 cup water",
        "1 tablespoon drained bottled horseradish, or to taste",
        "2 tablespoons minced fresh parsley leaves"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Dairy",
        "Pasta",
        "Vegetable",
        "Vegetarian",
        "Quick & Easy",
        "Horseradish",
        "Beet",
        "Gourmet"
    ],
    "title": "Linguine with Beets and Horseradish",
    "url": "http://www.epicurious.com/recipes/food/views/linguine-with-beets-and-horseradish-11748"
}