Beets In Mustard Sauce Recipe - Cooking Index
Beets In Mustard Sauce Recipe - Cooking Index
| 750 | Beets - trimmed | |
| 50 | Unsalted butter | |
| 1/4 cup | 23g / 0.8oz | Shallots" - "60 g minced |
| 15 | Flour | |
| 120 | Chicken stock | |
| 50 | Dijon mustard | |
| 60 | Cream | |
| Parsley - chopped | ||
| Salt and pepper |
1. Scrub the beets lightly and 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.
Author's Notes: From Bert Greene's Greene on Greens.
Source:
Nicholas Horton Reed College, Portland, OR USA
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