6 medium beets
25 ml butter 2 tbsp
125 ml whipping cream 1/2 cup
5 ml dijon mustard 1 tsp
salt & pepper to taste
25 ml fresh parsley, chopped 2 tbsp
Place beets in large pot and cover with water. Cook, covered until tender, about 30 minutes. Drain and cool. Rub off skins and cut off tops and root ends. Cut into strips about 1/2 inch (1.5 cm) wide.
In large skillet, melt butter over medium heat. Add beets and cook for 2 minutes, stirring gently. Stir in whipping cream, mustard, salt and pepper. Increase heat to medium-high and boil until mixture is reduced to a glaze, to coat beets. Stir often near the end so beets do not stick to pan. Sprinkle with parsley.
Serves 6