| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Clprime1 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Carrots |
| 3 |
tb |
Unsalted butter |
| 1/2 |
c |
Minced onion |
| 1/4 |
lb |
Sliced cooked ham; cut into thin |
|
|
; strips |
| 2 |
|
Garlic cloves; minced |
| 1/2 |
c |
Dry white wine |
| 1 |
c |
Heavy cream |
| 1 |
c |
Frozen peas; thawed |
| 1 |
tb |
Dijon mustard |
|
|
Salt and pepper to taste |
INSTRUCTIONS
With a swivel bladed vegetable peeler shred the carrots into
fettuccine like strands. In a large skillet heat the butter over
moderately high heat, until the foam begins to subside, and cook the
onion and the ham, stirring, for 3 minutes. Add the carrot strands,
garlic, and the wine and cook the mixture, covered, over moderately
low heat, stirring occasionally, for 10 minutes, or until almost all
the liquid is evaporated and the carrots are almost tender. Add the
cream and the peas, bring the mixture to a boil, and simmer it,
covered, for 5 minutes, or until the liquid is reduced by half. Stir
in the mustard and salt and pepper to taste.
Converted by MC_Buster.
Per serving: 1541 Calories (kcal); 125g Total Fat; (74% calories from
fat); 19g Protein; 78g Carbohydrate; 419mg Cholesterol; 594mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 9 1/2 Vegetable; 0
Fruit; 24 1/2 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0014
Converted by MM_Buster v2.0n.
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