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Recipe Name: Beets In Mustard Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 4

1 1/2 Pound(s) Beets, trimmed
3 Tablespoon(s) Butter, unsalted
1/4 Cup(s) Shallots, minced
1 Tablespoon(s) Flour
1/2 Cup(s) Chicken stock
3 Tablespoon(s) Dijon mustard
1/4 Cup(s) Cream
Parsley, chopped
Salt and pepper
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

Nutrition (calculated from recipe ingredients)
Calories: 234
Calories From Fat: 134
Total Fat: 15.3g
Cholesterol: 44.2mg
Sodium: 324.6mg
Potassium: 649.6mg
Carbohydrates: 21.6g
Fiber: 5.4g
Sugar: 12.8g
Protein: 4.9g

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