| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
California |
November 19 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Large pearl onions |
| 2 |
c |
Whipping cream |
| 1 |
lg |
Red bell pepper; diced |
| 1 |
lb |
Zucchini; diced |
| 3 3/4 |
c |
Fresh corn kernels or frozen; thawed |
INSTRUCTIONS
Cook onions in large saucepan of boiling water 1 minute. Drain and
cool. Cut off root ends, then peel. (Can be prepared 1 day ahead.
Cover and refrigerate.)
Combine onions and cream in heavy large skillet. Bring to boil over
medium-high heat. Cover; boil until onions are almost tender, about 8
minutes. Uncover; boil until liquid is slightly reduced, about 4
minutes. Add bell pepper and zucchini. Cover; cook until almost
tender, about 5 minutes. Add corn; reduce heat and simmer uncovered
until vegetables are tender and sauce thickens, stirring
occasionally, 6 minutes. Season with salt and pepper.
Makes 8 servings.
Bon Appetit November 1999
Converted by MC_Buster.
Per serving: 1734 Calories (kcal); 177g Total Fat; (88% calories from
fat); 16g Protein; 33g Carbohydrate; 653mg Cholesterol; 194mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0
Fruit; 35 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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