Shallot & mustard sauce

Yield: 4 Servings

Measure Ingredient
4 \N Shallots
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

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