Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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