Recipe - Beets In Mustard Sauce

1 One half pound Beets, trimmed
3 tablespoon Butter, unsalted
One fourth cup Shallots, minced
1 tablespoon Flour
One half cup Chicken stock
3 tablespoon Dijon mustard
One fourth cup Cream
Parsley, chopped
Salt and pepper

Scrub the beets lightly and boil them for 35 minutes until barely tender.
Drain under cold water, peel, then slice into One fourth 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini