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Creamy Mustard Beets vegetables 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. Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Contributor: Canadian Living's Best Light Cooking Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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