BEETS IN MUSTARD SAUCE

Beets in a tangy mustard sauce

Ingredients

• 750 g beets, trimmed
• 50 g unsalted butter
• 1/4 cup shallots minced
• 15 ml flour
• 120 ml chicken stock
• 50 ml Dijon mustard
• 60 ml cream
• parsley, chopped
• salt and pepper

Procedure

1. Scrub the beets lightly annd boil them for 35 minutes until barely tender. Drain under cold water, peel, then slice into 5-mm pieces.
2. Melt the butter and cook the shallots for 4 minutes over medium heat.
3. Turn the heat down and stir in the flour. Cook for 2 minutes stirring often.
4. Add the stock, mustard and cream. Cook for a few minutes until thick.
5. 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.

Rating

Contributor

 
Nicholas Horton 
Reed College, Portland, OR USA 
horton@reed.uucp 
 

Original header

Path: decwrl!recipes
From: horton@reed.uucp (Nicholas Horton)
Newsgroups: alt.gourmand
Subject: RECIPE: Beets in mustard sauce
Message-ID: <12152@decwrl.DEC.COM>
Date: 27 Nov 87 06:16:58 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: Reed College, Portland, Oregon, USA
Lines: 51
Approved: reid@decwrl.dec.com


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