Shallot and mustard sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Shallots | |
| 2 | cups | Vegetable stock |
| ½ | cup | Fennel; chopped |
| 1 | teaspoon | Nonfat milk powder2 |
| 2 | teaspoons | Dijon mustard |
| 1 | teaspoon | Tarragon; chopped |
| Salt and pepper | ||
Directions
EAT MORE, WEIGH LESS;ORNISH
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, 13% of calories from fat Posted on GEnie Food & Wine RT Oct 29, 1993 by DEEANNE From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Submitted By SYLVIA STEIGER On 03-24-95