horton@reed.uucp (Nicholas Horton) (11/27/87)
Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE BEET-MUSTARD V "20 Oct 87" 1987 .RZ "BEETS IN MUSTARD SAUCE" "Beets in a tangy mustard sauce" From Bert Greene's \fIGreene on Greens\fR. .IH "Serves 4" .IG "1\(12 lb" "beets," "750 g" trimmed .IG "3 Tbsp" "unsalted butter" "50 g" .IG "\(14 cup" "shallots", "60 g" minced .IG "1 Tbsp" "flour" "15 ml" .IG "\(12 cup" "chicken stock" "120 ml" .IG "3 Tbsp" "Dijon mustard" "50 ml" .IG "\(14 cup" "cream" "60 ml" .IG "" "parsley," chopped .IG "" "salt and pepper" .PH .SK 1 Scrub the beets lightly annd boil them for 35 minutes until barely tender. Drain under cold water, peel, then slice into .AB "\(14 inch" "5-mm" pieces. .SK 2 Melt the butter and cook the shallots for 4 minutes over medium heat. .SK 3 Turn the heat down and stir in the flour. Cook for 2 minutes stirring often. .SK 4 Add the stock, mustard and cream. Cook for a few minutes until thick. .SK 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. .SH RATING .I Difficulty: easy. .I Time: 50 minutes cooking, 10 minutes preparation. .I Precision: approximate measurement OK. .WR Nicholas Horton Reed College, Portland, OR USA horton@reed.uu a