Shallot And Mustard Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
EAT MORE, WEIGH LESS;ORNISH
4: Shallots,
2 tsp: Dijon mustard,
2 cup: Vegetable stock,
1 tsp: Tarragon, chopped
1/2 cup: Fennel, chopped
Salt and pepper,
1 tsp: Nonfat milk powder2,
Directions:
Preheat the oven to 350 degrees.
Bake the unpeeled shallots on a nonstick baking sheet for 35 minutes,
or until soft and tender. Peel and chop roughly.
In a medium saucepan, combine the vegetable stock, fennel, shallots,
and milk powder. Bring to a boil, rduce the heat, and simmer for 30
minutes.
Transfer to a food processor andpuree until smooth. Whisk in the
mustard and tarragon. Season to taste with pepper and salt. Serve.
Serving size=1/4 cup 27 calories 0.4 g fat 0 mg chol 51 mg sod w/o
added salt, 13% of calories from fat
Posted on GEnie Food & Wine RT Oct 29, 1993 by DEEANNE
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT
Cookbook and PlanoNet Lowfat & Luscious echoes
Submitted By SYLVIA STEIGER On 03-24-95
Source from luhu.jp
Bake the unpeeled shallots on a nonstick baking sheet for 35 minutes,
or until soft and tender. Peel and chop roughly.
In a medium saucepan, combine the vegetable stock, fennel, shallots,
and milk powder. Bring to a boil, rduce the heat, and simmer for 30
minutes.
Transfer to a food processor andpuree until smooth. Whisk in the
mustard and tarragon. Season to taste with pepper and salt. Serve.
Serving size=1/4 cup 27 calories 0.4 g fat 0 mg chol 51 mg sod w/o
added salt, 13% of calories from fat
Posted on GEnie Food & Wine RT Oct 29, 1993 by DEEANNE
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT
Cookbook and PlanoNet Lowfat & Luscious echoes
Submitted By SYLVIA STEIGER On 03-24-95
Source from luhu.jp