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From: horton@reed.uucp (Nicholas Horton)
Newsgroups: alt.gourmand
Subject: Cleartext copy of "Beets in mustard sauce "
Message-ID: <12151@decwrl.DEC.COM>
Date: Fri, 27-Nov-87 01:16:54 EST
Article-I.D.: decwrl.12151
Posted: Fri Nov 27 01:16:54 1987
Date-Received: Sun, 29-Nov-87 19:06:17 EST
Sender: recipes@decwrl.DEC.COM
Distribution: na,enet
Organization: Reed College, Portland, Oregon, USA
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Approved: reid@decwrl.dec.com

BEET-MUSTARD(V)          USENET Cookbook          BEET-MUSTARD(V)

BEETS IN MUSTARD SAUCE

     BEET-MUSTARD - Beets in a tangy mustard sauce

     From Bert Greene's Greene on Greens.

INGREDIENTS (Serves 4)
     1 1/2 lb  beets, trimmed
     3 Tbsp    unsalted butter
     1/4 cup   shallots minced
     1 Tbsp    flour
     1/2 cup   chicken stock
     3 Tbsp    Dijon mustard
     1/4 cup   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 1/4 inch 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