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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Italian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 166
% Daily Value**
Total Fat 11g
17%
Saturated Fat 7g
10%
Unsaturated Fat 0g
Cholesterol 29mg
10%
Sodium 348mg
14%
Total Carbohydrate 14g
5%
Dietary Fiber 3g
12%
Sugars 7g
Protein 5g
Vitamin A  17%Vitamin C  13%
Calcium  5%Iron  6%
Potassium  13%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Beets in Mustard Sauce

Date Added: June 11, 2009

Ingredients:

1/2 Cup Chicken Stock or vegetable soup
1/4 Cup Cream (sweet or sour)
3 Tablespoons Dijon Mustard or spicy brown
1 Tablespoon Flour plus extra flour for dredging
1/4 Cup Shallot minced
1 1/2 Pounds Beets trimmed
3 Tablespoons Butter unsalted
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Directions:

1. Scrub the beets lightly and boil them for 35 minutes until barely tender.

2. Drain under cold water, peel, then slice into 1/4 inch pieces.

3. Melt the butter and cook the shallots for 4 minutes over medium heat.

4. Turn the heat down and stir in the flour. Cook for 2 minutes stirring often.

5. Add the stock, mustard and cream. Cook for a few minutes until thick.

6. Combine with the beets. Cook for a few minutes until it is warm.

7. Add salt and pepper to taste. Serve with parsley sprinkled on top.

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Dietary Notes:
This recipe is a good source of Vitamin A with 17% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Beet, Butter, Gluten, MSG, Poultry, Mustard allergies.
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