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Beets In Mustard Sauce
Ingredients
- 750 gm beets, trimmed
- 50 gm unsalted butter
- 1/4 c. shallots", "60 g chopped
- 15 ml flour
- 120 ml chicken stock
- 50 ml dijon mustard
- 60 ml cream parsley, minced salt and pepper
Directions
- 1. Scrub the beets lightly and boil them for 35 min till barely tender.
- Drain under cool water, peel, then slice into 5-mm pcs.
- 2. Heat the butter and cook the shallots for 4 min over medium heat.
- 3. Turn the heat down and stir in the flour. Cook for 2 min stirring often.
- 4. Add in the stock, mustard and cream. Cook for a few min till thick.
- 5. Combine with the beets. Cook for a few min till it is hot. Add in salt and pepper to taste. Serve with parsley sprinkled on top.
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