Shallot & mustard sauce

Yield: 4 Servings

Ingredients:

4 Shallots
2 c Vegetable stock
1/2 c Fennel -- chopped
1 ts Nonfat milk powder2
2 ts Dijon mustard
1 ts Tarragon -- chopped

Instructions:

Salt and pepper 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=1/4 cup 27 calories 0.4 g fat 0 mg chol 51 mg sod w/o added salt Eat More Weigh Less by Dean Ornish M.D./MM by DEEANNE Recipe By : From: Dscollin@aol.Com Date: Sun 19 Feb 1995 22:05:37 ~0500