Cannellini With Mustard Cream Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 medium: Leek, white and light green
1/2 cup: White wine,
-parts, cleaned
2 cup: Cooked cannellini,
-and chopped, abt 1 cups
-or other white beans,
1 tbsp: Olive oil,
-homemade or canned,
4: Garlic clove, (s), chopped
2 tsp: Coarse-grain mustard,
1/2 cup: Parsley, chopped
3 tbsp: Half-and-half,
Directions:
1. In a heavy saucepan, saut the leek in the olive oil until it
begins to brown, about 5 minutes. Add the garlic and saut for 1
minute.
2. Add the parsley and wine; simmer for 10-15 minutes. Add the beans
and heat for 1-2 minutes.
3. Mix the mustard and half-and-half and add to the beans. Stir and
remove from the heat.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 156-157
Submitted By DIANE LAZARUS On 10-04-95
Source from luhu.jp
begins to brown, about 5 minutes. Add the garlic and saut for 1
minute.
2. Add the parsley and wine; simmer for 10-15 minutes. Add the beans
and heat for 1-2 minutes.
3. Mix the mustard and half-and-half and add to the beans. Stir and
remove from the heat.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 156-157
Submitted By DIANE LAZARUS On 10-04-95
Source from luhu.jp
Tags
Vegetables