ig
Path: decwrl!recipes
From:
[email protected] (Nicholas Horton)
Newsgroups: alt.gourmand
Subject: RECIPE: Beets in mustard sauce
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[email protected]>
Date: 27 Nov 87 06:16:58 GMT
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Distribution: alt
Organization: Reed College, Portland, Oregon, USA
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RH MOD.RECIPES-SOURCE BEET-MUSTARD V "20 Oct 87" 1987
RZ "BEETS IN MUSTARD SAUCE" "Beets in a tangy mustard sauce"
From Bert Greene's \fIGreene on Greens\fR.
IH "Serves 4"
IG "1\(12 lb" "beets," "750 g"
trimmed
IG "3 Tbsp" "unsalted butter" "50 g"
IG "\(14 cup" "shallots", "60 g"
minced
IG "1 Tbsp" "flour" "15 ml"
IG "\(12 cup" "chicken stock" "120 ml"
IG "3 Tbsp" "Dijon mustard" "50 ml"
IG "\(14 cup" "cream" "60 ml"
IG "" "parsley,"
chopped
IG "" "salt and pepper"
PH
SK 1
Scrub the beets lightly annd boil them for 35 minutes until barely tender. Drain
under cold water, peel, then slice into
AB "\(14 inch" "5-mm"
pieces.
SK 2
Melt the butter and cook the shallots for 4 minutes over medium heat.
SK 3
Turn the heat down and stir in the flour. Cook for 2 minutes stirring
often.
SK 4
Add the stock, mustard and cream. Cook for a few minutes until thick.
SK 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.
SH RATING
I Difficulty:
easy.
I Time:
50 minutes cooking, 10 minutes preparation.
I Precision:
approximate measurement OK.
WR
Nicholas Horton
Reed College, Portland, OR USA
[email protected]
