Cannellini with mustard cream sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Leek, white and light green parts, cleaned and chopped (abt 1¬ cups) |
| 1 | tablespoon | Olive oil |
| 4 | 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 |
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