| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Sauces, Vegetarian | 4 | Servings |
INGREDIENTS
| 4 | Shallots | |
| 2 | c | Vegetable stock |
| 1/2 | c | Fennel, chopped |
| 1 | t | Nonfat milk powder2 |
| 2 | t | Dijon mustard |
| 1 | t | Tarragon, chopped |
| Salt and pepper |
INSTRUCTIONS
Preheat the oven to 350 degrees. Bake the unpeeled shallots on a nonstick baking sheet for 35 minutes, or until soft and tender. Peel and chop roughly. In a medium saucepan, combine the vegetable stock, fennel, shallots, and milk powder. Bring to a boil, rduce the heat, and simmer for 30 minutes. Transfer to a food processor andpuree until smooth. Whisk in the mustard and tarragon. Season to taste with pepper and salt. Serve. Serving size=1/4 cup 27 calories 0.4 g fat 0 mg chol 51 mg sod w/o added salt Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE Recipe By : From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 328
Calories From Fat: 19
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 89.3mg
Potassium: 1534.5mg
Carbohydrates: 73g
Fiber: 4.7g
Sugar: 0g
Protein: 11.9g