BEET CHIPS w/CURRIED SOUR CREAM

By BobD

Ingredients

• 6 SERVINGS
• Don't assemble these hors until the last minute, or the chips will get soggy.
• FOR CHIPS
• 2 medium beets with stems trimmed to 1 inch (1 lb total, including greens)
• 1 cup water
• 1 cup sugar
• FOR CURRIED SOUR CREAM
• 2 tablespoons finely chopped shallot
• 1 tablespoon olive oil
• 3/4 teaspoon Madras curry powder
• 3/4 cup sour cream
• 1 1/2 tablespoons finely chopped fresh chives
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• SPECIAL EQUIPMENT: a Japanese Benriner or other adjustable-blade slicer; a nonstick bakeware liner such as Silpat
• GARNISH: fresh chives

Details

Adapted from gourmet.com

Preparation

Step 1

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 225F.

Line a shallow baking pan with nonstick liner, then arrange beet slices snugly in 1 layer (it's not necessary to use any partial or broken slices) 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).

MAKE CURRIED CREAM WHILE BEETS BAKE:

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.

COOKS NOTES:

Beet chips can be made 5 days ahead and cooled completely, then kept in a sealed plastic bag at room temperature.

Curried sour cream can be made 1 day ahead and chilled, covered.