Shallot and mustard sauce

4 servings

Ingredients

Quantity Ingredient
4 Shallots
2 cups Vegetable stock
½ cup Fennel; chopped
1 teaspoon Nonfat milk powder2
2 teaspoons Dijon mustard
1 teaspoon Tarragon; chopped
Salt and pepper

Directions

EAT MORE, WEIGH LESS;ORNISH

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=¼ cup 27 calories ⅖ g fat 0 mg chol 51 mg sod w/o added salt, 13% of calories from fat Posted on GEnie Food & Wine RT Oct 29, 1993 by DEEANNE From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Submitted By SYLVIA STEIGER On 03-24-95

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