Beetroot In Mustard Sauce

The supreme purpose of God is to be realized through the salvation of men by grace alone. So fully does that supreme purpose now dominate the divine undertakings in the universe that everything in heaven and in the earth is contributing solely to the one end. To gain the realization of this supreme purpose, this age, which continues from the death of Christ to His coming again, was ushered in. These long centuries of human struggle were decreed for this one purpose. No vision which is less than this will prove sufficient. Men with blinded eyes do not see afar off. To such, the world is moving on by mere chance, or to the supposed consummation of some human glory in the earth. Eyes thus blinded see nothing of the glory of heaven; minds thus darkened understand nothing of the supreme purpose of God in the demonstration of the exceeding riches of His grace. But when this age is consummated, it will be clearly seen by all beings in heaven and in the earth that these centuries of the on-moving universe have been designed for no other reason than the realization of the supreme purpose of God in the salvation of men by grace alone.

Lewis Sperry Chafer

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy			1	Servings

INGREDIENTS

450	g	Small beetroots, 1lb
175	g	Small pickling onions, 6oz
15	g	Butter, 1/2oz
200		Stock, 7fl oz
		A splash of red wine vinegar
2	t	Grainy mustard
		Seasoning
2	T	Lightly whipped cream
1		Handful flat leaf parsley

INSTRUCTIONS

Peel the beetroot and the onions, leave them both whole. Melt the
butter in a heavy based pan and fry the onions over a low heat and
then add the beetroot, turning them both in the butter to coat;
season. Add the vinegar and drive off the excess acidity over the
heat. Add the mustard and stock and bring to the boil.  Reduce the heat
to simmer and cover the pan with a lid. If you can  watch the beetroot,
cook them over a low heat, stirring from time to  time until tender,
keeping them topped up with stock as necessary -  if not turn them into
a lidded casserole and bake in the oven at  180Ã¸C/350Ã¸F/gas mark 4
for about an hour - they take longer in the  oven but need less
attention although they will still need topping up  with stock.  When
ready to serve, turn out into a serving dish and then drizzle the
cream over the surface from the point of a spoon to give a pretty
marbled effect. Scatter with the freshly chopped parsley.  Converted by
MC_Buster.  Per serving: 117 Calories (kcal); 13g Total Fat; (94%
calories from  fat); 1g Protein; 1g Carbohydrate; 33mg Cholesterol;
260mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 2  1/2 Fat; 0 Other Carbohydrates  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 123 Calories From Fat: 119 Total Fat: 13.5g Cholesterol: 36.8mg Sodium: 2.1mg Potassium: 12.4mg Carbohydrates: <1g Fiber: 0g Sugar: <1g Protein: <1g