Recipe: Creamy Mustard Beets

Creamy Mustard Beets
Rec.food.cooking/MR B2000
Makes 4 servings

1 1/2 pounds Baby beets; (8 or 9)
1/2 cup Whipping cream
1 tablespoon Dijon mustard
Salt and pepper
3 Green onions; sliced

Trim beets, leaving 1 inch stem. In saucepan, cover beets with water and bring to boil; boil, covered, for 25 to 35 minutes or until tender. Drain and let cool slightly; slip off skins and stems.

Slice beets and place in skillet; add cream and bring to boil over medium-high heat. Cook, stirring frequently, for 3 to 5 minutes or until heated through and sauce has thickened. Stir in mustard; season with salt and pepper to taste. Sprinkle with onions.

MSG URL: http://www.recipelink.com/msgid/3114126

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Title:	Recipe: Creamy Mustard Beets
Board:	Daily Recipe Swap at Recipelink.com
From:	Betsy at Recipelink.com 10-9-2002
To:	Recipe: Recipes Using Root Vegetables (50)
MSG ID: 3114126

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