| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
April 1995 |
1 |
servings |
INGREDIENTS
| 12 |
|
Baby red or golden beets; trimmed |
| 4 |
tb |
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 |
ts |
Mustard seeds |
| 1 1/2 |
ts |
Dried thyme |
| 3/4 |
ts |
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 |
tb |
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:
“Our love for God is the heartbeat of our mission.”