| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Asian | 1 | Servings | |
INGREDIENTS
| 3 | Sheets phyllo dough, covered | |
| with a slightly damp | ||
| cloth | ||
| cut into 4" by 4" squares | ||
| 1/4 | c | Melted butter |
| 1/2 | c | Julienned snap peas |
| blanched | ||
| 1/2 | c | Julienned radicchio |
| 1/4 | c | Sprouts |
| 2 | T | Sesame oil |
| 2 | T | Rice wine vinegar |
| 1 | T | Chopped cilantro |
| 2 | T | Chopped roasted peanuts |
| Salt and pepper | ||
| 2 | c | White bean puree |
| Essence | ||
| 2 | T | Chopped parsley |
INSTRUCTIONS
ESSENCE OF EMERIL SHOW#EE2323 Preheat the oven to 400 degrees. Brush each sheet with the melted butter and cut into 4" by 4" squares. For the cups, grease 12 (2 ounce) ramekins with the remaining butter. Form each square into the ramekins, letting the excess flower over the edge. Bake the cups for 6-8 minutes or until golden brown. For the slaw, combine all the ingredients together and season with salt and pepper. Remove the cups from the oven. To assemble, on a platter, spoon 2 tablespoons of the puree into each cup. Top the cups with the slaw. Garnish with Essence and chopped parsley. Yield: 12 servings Posted to recipelu-digest by molony <molony@scsn.net> on Feb 21, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2106
Calories From Fat: 744
Total Fat: 84.9g
Cholesterol: 122mg
Sodium: 161.5mg
Potassium: 7744.7mg
Carbohydrates: 262.3g
Fiber: 63.5g
Sugar: 1.8g
Protein: 99.9g