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