Beets in Mustard Sauce

Scrub the beets lightly and boil them for 35 minutes until barely tender. Drain under cold water, peel, then slice into ¼ inch pieces.

Melt the butter and cook the shallots for 4 minutes over medium heat. Turn the heat down and stir in the flour. Cook for 2 minutes stirring often. Add the stock, mustard and cream. Cook for a few minutes until thick.

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.

NOTES:

* Beets in a tangy mustard sauce — From Bert Greene's "Greene on Greens."

: Difficulty: easy. : Time: 50 minutes cooking, 10 minutes preparation. : Precision: approximate measurement OK.

: Nicholas Horton : Reed College, Portland, OR USA

Your Beets in Mustard Sauce is ready. Bon appetit!