Title: Beets in Mustard Sauce
Categories: Vegetable Blank
Yield: 4 Servings

1 1/2	lb	Beets, trimmed
3	tb	Butter, unsalted
1/4	c	Shallots, minced
1	tb	Flour
1/2	c	Chicken stock
3	tb	Dijon mustard
1/4	c	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 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

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