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Ingredients
- 750 gm beets, trimmed
- 50 gm unsalted butter
- 1/4 c. shallots", "60 g chopped
- 15 ml flour
- 120 ml chicken stock
- 50 ml dijon mustard
- 60 ml cream parsley, minced salt and pepper
Directions
- 1. Scrub the beets lightly and boil them for 35 min till barely tender.
- Drain under cool water, peel, then slice into 5-mm pcs.
- 2. Heat the butter and cook the shallots for 4 min over medium heat.
- 3. Turn the heat down and stir in the flour. Cook for 2 min stirring often.
- 4. Add in the stock, mustard and cream. Cook for a few min till thick.
- 5. Combine with the beets. Cook for a few min till it is hot. Add in salt and pepper to taste. Serve with parsley sprinkled on top.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 766g | |
| Calories 671 | |
| Calories from Fat 383 | 57% |
| Total Fat 43.68g | 55% |
| Saturated Fat 26.02g | 104% |
| Trans Fat 0.01g | |
| Cholesterol 108mg | 36% |
| Sodium 1167mg | 49% |
| Potassium 1937mg | 55% |
| Total Carbs 63.22g | 17% |
| Dietary Fiber 16.4g | 55% |
| Sugars 34.46g | 23% |
| Protein 13.63g | 22% |
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