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Ingredients:
2 each shallots, chopped
2 tbsp olive oil
4 each garlic cloves, minced
4 tsp flour
1/4 cup white wine
1/2 cup stock
2 tbsp pine nuts, roast & chopped
1/2 cup parsley, chopped
3/4 tsp pepper
1/2 cup cilantro
2 cup cannellini, cooked
Instructions:
1. In a heavy saucepan, sauté the shallots in the olive oil over
medium heat until they begin to color, 3-5 minutes. Add the garlic
and sauté for 1 minute.
2. Add the flour; stir and cook for 1 minute. Add the wine, stock ,
pine nuts, parsley, salt and pepper. cook over medium heat until the
sauce has thickened, about 5 minutes. If using cilantro, add it now.
3. Process the sauce in a blender or food processor. The blender
yields a smooth sauce; the food processor, a finely minced one.
Can be prepared to this point several hours ahead.
4. Return the sauce to the saucepan and add the beans. Cook just until
beans are heated, 2-3 minutes. Or heat the beans separately and serve
on top on the sauce. Serve warm.
"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus
Servings: 4
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." Erma Bombeck
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Cannellini With Salsa Verde Recipe brought to you by Mexican Recipes To-Go
