BEETS IN MUSTARD SAUCE
Beets in a tangy mustard sauce
From Bert Greene's Greene on Greens.
- 1 1/2 lb beets,
- 3 Tbsp unsalted butter
- 1/4 cup shallots
- 1 Tbsp flour
- 1/2 cup chicken stock
- 3 Tbsp Dijon mustard
- 1/4 cup cream
- salt and pepper
Scrub the beets lightly annd boil them for 35 minutes until barely tender. Drain
under cold water, peel, then slice into
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
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.
50 minutes cooking, 10 minutes preparation.
approximate measurement OK.
Reed College, Portland, OR USA
Recipe last modified: 20 Oct 87
From: firstname.lastname@example.org (Nicholas Horton)
Subject: RECIPE: Beets in mustard sauce
Date: 27 Nov 87 06:16:58 GMT
Organization: Reed College, Portland, Oregon, USA
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