Recipe - Beetroot In Mustard Sauce

450 g Small beetroots; (1lb)
175 g Small pickling onions; (6oz)
15 g Butter; (1/2oz)
200 ml Stock; (7fl oz)
A splash of red wine vinegar
2 teaspoon Grainy mustard
Seasoning

TO SERVE
2 tablespoon Lightly whipped cream
1 Handful flat leaf parsley

Peel the beetroot and the onions, leave them both whole. Melt the
butter in a heavy based pan and fry the onions over a low heat and
then add the beetroot, turning them both in the butter to coat;
season. Add the vinegar and drive off the excess acidity over the
heat. Add the mustard and stock and bring to the boil.

Reduce the heat to simmer and cover the pan with a lid. If you can
watch the beetroot, cook them over a low heat, stirring from time to
time until tender, keeping them topped up with stock as necessary
if not turn them into a lidded casserole and bake in the oven at
180øC/350øF/gas mark 4 for about an hour they take longer in the
oven but need less attention although they will still need topping up
with stock.

When ready to serve, turn out into a serving dish and then drizzle the
cream over the surface from the point of a spoon to give a pretty
marbled effect. Scatter with the freshly chopped parsley.

Converted by MC_Buster.

Per serving: 117 Calories (kcal); 13g Total Fat; (94% calories from
fat); 1g Protein; 1g Carbohydrate; 33mg Cholesterol; 260mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.