Ukrainian Beets

• 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

1. 1. Boil water in a large saucepan. Add shredded beets. Simmer 15 minutes or till tender and water is almost evaporated.
2. 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. 3. Stir in the cold milk and continue to stir and simmer thill the mixture thickens.
4. 4. Add the horseradish, mustard, salt and nutmeg. Stir and adjust amounts till you like the taste.
5. 5. Stir in the half and half and simmer (do not boil) till the mixture thickens.
6. 6. Pour beets into a serving and garnish with the chopped parsley.
7. Note: The dish can be made two days in advance and gently re-heated in a bain-marie.

water, beets, t butter, flour, cold milk, t, mustard, salt, nutmeg, parsley

Taken from www.epicurious.com/recipes/member/views/ukrainian-beets-50163267 (may not work)