Beets In Mustard Sauce

Course : Vegetables
Serves: 1
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750 grams beets trimmed
50 grams unsalted butter
1/4 cup shallots inch -- inch60 grams minced
15 milliliters flour
120 milliliters chicken stock
50 milliliters dijon mustard
60 milliliters cream
1 teaspoon parsley -- chopped
1 teaspoon salt and pepper

Preparation / Directions:

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. Author's Notes: From Bert Greene's Greene on Greens. Difficulty : easy. Precision : approximate measurement

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