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Ingredientes
- 2 tsp Sugar
- 3/4 c. Water
- 2 lb Beet
- 1 x Lemon
- 1 Tbsp. Minced ginger
- 1 c. Peeled almonds, (if you can't find peeled almonds, pour boiling water over almonds and peel after a few min by rubbing)
Direcciones
- These recipes come from an Israeli cook book called (surprise surprise)
- Kosher for Passover, By Nira Rousso, a famous Israeli food writer.
- 1. Put sugar and water in large pan and boil uncovered. Keep boiling while preparing the beet.
- 2. Peel beets and slice to thin strips. Do the same for unpeeled lemon.
- Both can be done by cutting disc of food proccesor.
- 3. Add in beet and lemon to sugared water, cover and cook on low heat for about11/2 hr, occasionaly stirring.
- 4. Add in ginger and cook 20 mins more. Cold overnight.
- 5. Toast almonds and stir into cool confiture.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 868g | |
| Calories 526 | |
| Calories from Fat 167 | 32% |
| Total Fat 19.95g | 25% |
| Saturated Fat 1.62g | 6% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 483mg | 20% |
| Potassium 2309mg | 66% |
| Total Carbs 78.6g | 21% |
| Dietary Fiber 22.6g | 75% |
| Sugars 51.82g | 35% |
| Protein 18.29g | 29% |
