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CATEGORY CUISINE TAG YIELD
Grains Italian April 1995 1 Servings

INGREDIENTS

12 Baby red or golden beets
trimmed
4 T Unsalted butter, 1/2 stick
1 c Packed sliced shallots
6 oz Oyster mushrooms, stems
trimmed
1/2 lb Sugar snap peas, stringed
2 1/2 t Mustard seeds
1 1/2 t Dried thyme
3/4 t Sugar
1 1/2 c Thinly sliced fennel
1/2 c Fresh shelled peas or 1/2
cup frozen
4 Green onions, sliced on
diagonal
into 1/2-inch-thick
pieces
1/2 c Fresh Italian parsley leaves
2 T Balsamic vinegar

INSTRUCTIONS

Cook beets in medium pot of boiling salted water until tender, about
15 minutes. Drain; cool. Peel beets and cut in half.  Melt 2
tablespoons butter in heavy large nonstick skillet over high  heat. Add
shallots and mushrooms; saute 3 minutes. Add sugar snap  peas; saute 2
minutes. Mix in mustard seeds, thyme and sugar. Add 2  tablespoons
butter, fennel and peas. Stir-fry 4 minutes. Add green  onions,
parsley, vinegar and beets; toss to blend. Season with salt  and
pepper.  Serves 6.  Bon Appetit April 1995  Converted by MC_Buster.
Per serving: 509 Calories (kcal); 47g Total Fat; (78% calories from
fat); 9g Protein; 21g Carbohydrate; 124mg Cholesterol; 69mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit;
9 Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

A Message from our Provider:

“Luke 1:44 – Life Begins at Conception.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6684
Calories From Fat: 4410
Total Fat: 491.4g
Cholesterol: 1394.2mg
Sodium: 1081.2mg
Potassium: 6658.3mg
Carbohydrates: 218.3g
Fiber: 64.6g
Sugar: 65.3g
Protein: 352.6g


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