Cannellini with mustard cream sauce

Yield: 4 servings

Measure Ingredient
1 medium Leek, white and light green parts, cleaned and chopped (abt 1¬ cups)
1 tablespoon Olive oil
4 \N Garlic clove(s), chopped
½ cup Parsley, chopped
½ cup White wine
2 cups Cooked cannellini or other white beans homemade or canned
2 teaspoons Coarse-grain mustard
3 tablespoons Half-and-half

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

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