Recipe - Spring Stir-Fry

12 Baby red or golden beets;
trimmed
4 tablespoon Unsalted butter; (One half stick)
1 cup Packed cut or sliced up shallots
6 ounce Oyster mushrooms; stems
trimmed
One half pound Sugar snap peas; stringed
2 One half teaspoon Mustard seeds
1 One half teaspoon Dried thyme
Three fourths teaspoon Sugar
1 One half cup Thinly cut or sliced up fennel
One half cup Fresh shelled peas or 1/2
cup frozen
4 Green onions; cut or sliced up on
diagonal
; into 1/2inchthick
; pieces
One half cup Fresh Italian parsley leaves
2 tablespoon Balsamic vinegar

Cook beets in medium pot of boiling salted water until tender, about 15
minutes. Drain; cool. Peel beets and cut in half.

Melt 2 tablespoons butter in heavy large nonstick skillet over high heat.
Add shallots and mushrooms; saute 3 minutes. Add sugar snap peas; saute 2
minutes. Mix in mustard seeds, thyme and sugar. Add 2 tablespoons butter,
fennel and peas. Stirfry 4 minutes. Add green onions, parsley, vinegar and
beets; toss to blend. Season with salt and pepper.

Serves 6.

Bon Appetit April 1995

Converted by MC_Buster.

Per serving: 509 Calories (kcal); 47g Total Fat; (78% calories from fat);
9g Protein; 21g Carbohydrate; 124mg Cholesterol; 69mg Sodium Food
Exchanges: 0 Grain(Starch); One half Lean Meat; 3 Vegetable; 0 Fruit; 9 Fat; 0
Other Carbohydrates

Converted by MM_Buster v2.0n.