Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Path: utzoo!mnetor!uunet!labrea!decwrl!recipes 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 Lines: 45 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