| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Dairy, Grains | Cyberealm, Ethnic, Side dishes | 4 | Servings | |
INGREDIENTS
| 9 | oz | Eggnoodles |
| Water, salt | ||
| 3 | oz | Lettuce |
| 1 | Parsley | |
| 1 | Onion | |
| 1 | Clove Garlic | |
| 1 | oz | Butter |
| Pepper | ||
| 1 | c | White Wine |
| 7/8 | c | Vegetablejuice |
| 7/16 | c | Whip Cream |
| 3 | oz | Butter, icecold |
| 2 | T | Parmesan cheese, grated |
| 1 | oz | Pumpkinseeds, chopped |
| Fresh flowers as liked | ||
| 4-5 stems |
INSTRUCTIONS
Cook noodles as directed,not to soft. 2. Clean lettuce,take off hard stems and rip into bite sized pieces. Clean and chop parsley. 3. Clean, peel and chop onion and garlic and saute in the first butter until glassy. Add lettuce and stir once,salt and pepper it and then take it out of pan. 4. Pour the wine and the cream into the pot and stir all good. 5. Add the ice cold butter in little flocks and stir good and let cook a little while, until it is a little reduced. 6. Mix the noodles with the parsley and the lettuce carefully. Put into serving dish and pour the sauce over all. 7. Sprinkle with parmesan and the pumpkinseeds.Garnish with flowerheads. From Die Aktuelle magazine Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 237
Calories From Fat: 146
Total Fat: 16.6g
Cholesterol: 53.1mg
Sodium: 87.1mg
Potassium: 460.6mg
Carbohydrates: 9.8g
Fiber: 2.7g
Sugar: 2.8g
Protein: 3.9g