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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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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 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
| Ingredients:
1 1/2 Pound(s) Beets, trimmed
3 Tablespoon(s) Butter, unsalted
1/4 Cup(s) Shallots, minced
1 Tablespoon(s) Marinara sauce, chilled
1/2 Cup(s) Chicken stock
3 Tablespoon(s) Dijon mustard
1/4 Cup(s) Cream |
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