Side Pannel
Beets in Mustard Sauce
Ingredients List
- 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
Directions
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.
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.
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