Beets in mustard sauce

4 servings

Ingredients

Quantity Ingredient
1½ pounds Beets, trimmed
3 tablespoons Butter, unsalted
¼ cup Shallots, minced
1 tablespoon Flour
½ cup Chicken stock
3 tablespoons Dijon mustard
¼ cup Cream
Parsley, chopped
Salt and pepper

Directions

Scrub the beets lightly and boil them for 35 minutes until barely tender. Drain under cold water, peel, then slice into ¼ inch pieces.

Melt the butter and cook the shallots for 4 minutes over medium heat.

Turn the heat down and stir in the flour. Cook for 2 minutes stirring often. Add the stock, mustard and cream. Cook for a few minutes until thick.

Combine with the beets. Cook for a few minutes until it is warm.

Add salt and pepper to taste. Serve with parsley sprinkled on top.

NOTES:

* Beets in a tangy mustard sauce -- From Bert Greene's "Greene on Greens."

: Difficulty: easy.

: Time: 50 minutes cooking, 10 minutes preparation.

: Precision: approximate measurement OK.

: Nicholas Horton

: Reed College, Portland, OR USA : horton@...

: Copyright (C) 1986 USENET Community Trust

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