| 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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