White Bean Puree Phyllo Cup With An Asian Slaw Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 Sheets: phyllo dough, covered with a slightly damp cloth, cut into 4" by 4" squares
1/4 cup: Melted butter,
1/2 cup: Julienned snap peas, blanched
1/2 cup: Julienned radicchio,
1/4 cup: Sprouts,
2 tbsp: Sesame oil,
2 tbsp: Rice wine vinegar,
1 tbsp: Chopped cilantro,
2 tbsp: Chopped roasted peanuts,
Salt and pepper,
2 cup: White bean puree,
Essence,
2 tbsp: Chopped parsley,
Directions:
ESSENCE OF EMERIL SHOW#EE2323
Preheat the oven to 400 degrees. Brush each sheet with the melted butter
and cut into 4" by 4" squares.
For the cups, grease 12 (2 ounce) ramekins with the remaining butter. Form
each square into the ramekins, letting the excess flower over the edge.
Bake the cups for 6-8 minutes or until golden brown.
For the slaw, combine all the ingredients together and season with salt and
pepper. Remove the cups from the oven. To assemble, on a platter, spoon 2
tablespoons of the puree into each cup. Top the cups with the slaw. Garnish
with Essence and chopped parsley.
Yield: 12 servings
Posted to recipelu-digest by molony on Feb 21, 1998
Source from luhu.jp
Preheat the oven to 400 degrees. Brush each sheet with the melted butter
and cut into 4" by 4" squares.
For the cups, grease 12 (2 ounce) ramekins with the remaining butter. Form
each square into the ramekins, letting the excess flower over the edge.
Bake the cups for 6-8 minutes or until golden brown.
For the slaw, combine all the ingredients together and season with salt and
pepper. Remove the cups from the oven. To assemble, on a platter, spoon 2
tablespoons of the puree into each cup. Top the cups with the slaw. Garnish
with Essence and chopped parsley.
Yield: 12 servings
Posted to recipelu-digest by molony
Source from luhu.jp
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