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Receta Cannellini With Mustard Cream Sauce
by Global Cookbook

Cannellini With Mustard Cream Sauce
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  Raciónes: 4

Ingredientes

  • 1 med leek, white and light green parts cleaned minced (abt 1 1/4 c.)
  • 1 Tbsp. extra virgin olive oil
  • 4 x garlic cloves minced
  • 1/2 c. minced fresh parsley
  • 1/2 c. white wine
  • 2 c. cooked cannelloni beans homemade or possibly canned (or possibly other white beans)
  • 2 Tbsp. coarse-grain mustard*
  • 3 Tbsp. half-and-half

Direcciones

  1. Note: You can use Grey Poupon's Country Dijon Mustard, available at supermarkets. Try different kinds of mustard - each will lend its own unique flavor.
  2. In a heavy-bottom saucepan, saute/fry the leek in the extra virgin olive oil till it begins to brown, about 5 min. Add in the garlic, and saute/fry for 1 minute.
  3. Add in the parsley and wine; simmer for 10 to 15 min. Add in the beans and heat for 1 to 2 min.
  4. Mix the mustard and half-and-half and add in to the beans. Stir and remove from the heat.
  5. This recipe yields 4 servings.
  6. Comments: Using half-and-half instead of heavy cream keeps this dish low in fat while adding creaminess and softening the bite of the mustard.