BEETS IN MUSTARD SAUCE
Steps:
- 1. Scrub the beets lightly and 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 and cook for a few minutes until it is warm.
- 6. Add salt and pepper to taste - Serve with parsley sprinkled on top.
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