Yield: 4 Servings
|2 cups||Vegetable stock|
|½ cup||Fennel -- chopped|
|1 teaspoon||Nonfat milk powder2|
|2 teaspoons||Dijon mustard|
|1 teaspoon||Tarragon -- chopped|
|\N \N||Salt and pepper|
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=¼ cup 27 calories ⅖ g fat 0 mg chol 51 mg sod w/o added salt Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE Recipe By :
From: Dscollin@... Date: Sun, 19 Feb 1995 22:05:37 ~0500