| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Canadian |
Side dish |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Baby beets ( 8 or 9 ) |
| 1/2 |
c |
Whipping cream |
| 1 |
tb |
Dijon mustard |
|
|
Salt and pepper |
| 3 |
|
Green onions, sliced |
INSTRUCTIONS
Trim beets, leaving 1 inch stem. In saucepan, cover beets with water
and bring to boil; boil, covered, for 25 to 35 minutes or until
tender. Drain and let cool slightly; slip off skins and stems.
Slice beets and place in skillet; add cream and bring to boil over
medium-high heat. Cook, stirring frequently, for 3 to 5 minutes or
until heated through and sauce has thickened. Stir in mustard;
season with salt and pepper to taste. Sprinkle with onions. Makes 4
servings. Typed in MMFormat by cjhartlin@email.msn.com Source:
Canadian Living's Best Light Cooking
Posted to MM-Recipes Digest by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Sep 2, 1999
A Message from our Provider:
“Misunderstood? No one understands like Jesus”