Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Beets, trimmed 3 T Dijon mustard
3 T Butter, unsalted 1/4 C Cream
1/4 C Shallots, minced Parsley, chopped
1 T Flour Salt and pepper
1/2 C Chicken stock

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

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