Recipe for "beet-mustard"

NAME

     BEET-MUSTARD - Beets in a tangy mustard sauce
     From Bert Greene's Greene on Greens.

INGREDIENTS (Serves 4)

     750 g     beets, trimmed
     50 g      unsalted butter
     ,         shallots minced
     15 ml     flour
     120 ml    chicken stock
     50 ml     Dijon mustard
     60 ml     cream
               parsley, chopped
               salt and pepper

PROCEDURE

          (1)  Scrub the beets lightly  annd  boil  them  for  35
               minutes  until  barely  tender.  Drain  under cold
               water, peel, then slice into 5-mm pieces.
          (2)  Melt the  butter  and  cook  the  shallots  for  4
               minutes over medium heat.
          (3)  Turn the heat down and stir in  the  flour.   Cook
               for 2 minutes stirring often.
          (4)  Add the stock, mustard and cream.  Cook for a  few
               minutes until thick.
          (5)  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.

RATING

     Difficulty: easy.  Time: 50  minutes  cooking,   10  minutes
     preparation.  Precision: approximate measurement OK.

CONTRIBUTOR

     Nicholas Horton
     Reed College, Portland, OR  USA
     horton@reed.uucp