Beets In Mustard Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Beets, trimmed
3 tbsp: Butter, unsalted
1/4 cup: Shallots, minced
1 tbsp: Flour,
1/2 cup: Chicken stock,
3 tbsp: Dijon mustard,
1/4 cup: Cream,
Parsley, chopped
Salt and pepper,
Directions:
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 Greenes "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
Source from luhu.jp
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 Greenes "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
Source from luhu.jp
Tags
Vegetables