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Categories:Viewed: 93 - Published at: 9 years ago
Ingredients
- 1 cup water
- 6 large beets, peeled and grated (approx 6cups)
- 3T butter, softened
- 3T flour
- 1 cup cold milk
- 2T drained preserved horseradish
- 2t Dijon mustard
- Salt
- Pinch of Nutmeg
- 1 cup half & half
- 1/2 cup parsley chopped
Method
- 1. Boil water in a large saucepan. Add shredded beets. Simmer 15 minutes or till tender and water is almost evaporated.
- 2. Mix butter and flour to form a beurre manie. Add the butter/flour mixture in dabs to the beets stirring and continue stirring for 3 minutes or so to cook the flour.
- 3. Stir in the cold milk and continue to stir and simmer thill the mixture thickens.
- 4. Add the horseradish, mustard, salt and nutmeg. Stir and adjust amounts till you like the taste.
- 5. Stir in the half and half and simmer (do not boil) till the mixture thickens.
- 6. Pour beets into a serving and garnish with the chopped parsley.
- Note: The dish can be made two days in advance and gently re-heated in a bain-marie.
