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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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If you love beets, you will love this recipe. This is my Aunt Maggie's recipe that she concocted somewhere along the way. I hated beets until I had them this way, now beets is one of my favorites. Enjoy Ingredients:
1-1/2 pound beets trimmed |
3 tablespoons butter unsalted |
1/4 cup shallots minced |
1 tablespoon flour |
1/2 cup chicken stock |
3 tablespoon dijon mustard |
1/4 cup cream |
1 teaspoon parsley chopped |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
Directions:
1. Scrub beets lightly and boil 35 minutes until barely tender.
2. Drain under cold water then peel and slice into 1/4 pieces.
3. Melt butter and cook shallots 4 minutes over medium heat.
4. Turn heat down and stir in flour then cook 2 minutes longer stirring often.
5. Add stock, mustard and cream then cook a few minutes until thick.
6. Combine with beets then cook a few minutes until it is warm.
7. Add salt and pepper then serve with parsley sprinkled on top.
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