We hit a bit of a bump in the road with our CSA. We were also on vacation, but, basically, the week or so before vacation, we were pretty much all veggie and greened-out, so we gave away a lot of our food. We returned from vacation and were greeted with some new veggies - not the same old leafy greens we had been eating for the first several weeks. We got eggplant, zucchini, onions, tomatoes, carrots, peppers, and cucumbers. We also got more beets, which we’ve had before. With this batch of veggies we made a big pot of caponata. I roasted the beets with garlic and olive oil, but I tried a new mustard cream sauce on top and it was fantastic. The recipe comes from Bon Appetit, but I made a few adjustments:
- 2 Tbsp. butter
- 2 cloves garlic, minced
- 2 Tbsp. flour
- 1 c. cream
- 2 Tbsp. mustard
- 1 Tbsp. fresh thyme, minced
Heat butter in a large skillet over medium-high heat and add garlic. Saute for 1 minute, then whisk in flour to make a roux. Slowly add cream, mustard, and thyme. Stir until sauce thickens and serve over beets.