| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Eggs, Dairy |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Mushrooms, Cleand and sliced |
| 2 |
oz |
Shitake mushrooms, soaked (Use soasking liquid in the sauce) (up to 3) |
| 1 |
lb |
Green beans, clean, trim and cut into 1" pieces |
| 1 |
|
Onions, sliced (up to 2) |
| 1 |
ts |
Or more dried sage |
| 1 |
ts |
Thyme |
| 1/2 |
ts |
White pepper |
|
|
Salt or chicken flavor veggie broth mix to taste |
| 1/2 |
c |
Dry white wine or broth <vermouth, or dry sherr> |
| 1/3 |
c |
Flour, or so |
| 2 |
c |
Non fat milk or soy or rice milk (up to 3) |
INSTRUCTIONS
Put veggies and herbs with wine in large dutch over, cover and steam till
tender put flour with 1 cup milk in a jar or plastic container with a lid,
shake well
Add 2 cups milk to veggies, bring to a simmer add flour and milk mixture to
pot, a little at a time, keep shaking it up, stir and simmer til desired
thickness is acheived
(play with the amount of milk and flour, I just add stuff till I am happy
with it.)
Serve over eggless noodles, rice, baked or mashed potatoes or....
add a tossed salad with lots of yummy textures.
For dessert, a beautiful tray with a variety of sliced/cubed fresh fruits
and dipping sauces:
vanilla yogurt fat free chocolate sauce
Posted to fatfree digest V97 #050 by jrg14@cornell.edu (Jan Gordon) on Apr
7, 1997
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