| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Vegetables, Usenet |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Beets, trimmed |
| 3 |
tb |
Butter, unsalted |
| 1/4 |
c |
Shallots, minced |
| 1 |
tb |
Flour |
| 1/2 |
c |
Chicken stock |
| 3 |
tb |
Dijon mustard |
| 1/4 |
c |
Cream |
|
|
Parsley, chopped |
|
|
Salt and pepper |
INSTRUCTIONS
Scrub the beets lightly and boil them for 35 minutes until barely tender.
Drain under cold water, peel, then slice into 1/4 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@reed.uucp
: Copyright (C) 1986 USENET Community Trust
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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