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