horton@reed.uucp (Nicholas Horton) (11/27/87)
BEET-MUSTARD(V) USENET Cookbook BEET-MUSTARD(V)
BEETS IN MUSTARD SAUCE
BEET-MUSTARD - Beets in a tangy mustard sauce
From Bert Greene's Greene on Greens.
INGREDIENTS (Serves 4)
1 1/2 lb beets, trimmed
3 Tbsp unsalted butter
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
PROCEDURE
(1) Scrub the beets lightly annd boil them for 35
minutes until barely tender. Drain under cold
water, peel, then slice into 1/4 inch 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
Difficulty: easy. Time: 50 minutes cooking, 10 minutes
preparation. Precision: approximate measurement OK.
CONTRIBUTOR
Nicholas Horton
Reed College, Portland, OR USA
horton@reed.uucp