Yield: 1 servings
|12||Baby red or golden beets; trimmed|
|4 tablespoons||Unsalted butter; (1/2 stick)|
|1 cup||Packed sliced shallots|
|6 ounces||Oyster mushrooms; stems trimmed|
|½ pounds||Sugar snap peas; stringed|
|2½ teaspoon||Mustard seeds|
|1½ teaspoon||Dried thyme|
|1½ cup||Thinly sliced fennel|
|½ cup||Fresh shelled peas or 1/2 cup frozen|
|4||Green onions; sliced on diagonal|
|; into 1/2-inch-thick|
|½ cup||Fresh Italian parsley leaves|
|2 tablespoons||Balsamic vinegar|
Cook beets in medium pot of boiling salted water until tender, about 15 minutes. Drain; cool. Peel beets and cut in half.
Melt 2 tablespoons butter in heavy large nonstick skillet over high heat.
Add shallots and mushrooms; saute 3 minutes. Add sugar snap peas; saute 2 minutes. Mix in mustard seeds, thyme and sugar. Add 2 tablespoons butter, fennel and peas. Stir-fry 4 minutes. Add green onions, parsley, vinegar and beets; toss to blend. Season with salt and pepper.
Bon Appetit April 1995
Converted by MC_Buster.
Per serving: 509 Calories (kcal); 47g Total Fat; (78% calories from fat); 9g Protein; 21g Carbohydrate; 124mg Cholesterol; 69mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 3 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.