No-tofu: romaine lettuce with veg puree

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* Exported from MasterCook *

 

Romaine Lettuce Leaves with Vegetable Puree

 

Recipe By :Sharon Sassaman Claessens

Serving Size : 12 Preparation Time :0:00

Categories : Appetizers & Drinks {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large head of romaine lettuce

1 tablespoon olive oil

2 cups chopped leeks (white only)

1 cup water

1/3 cup red lentils

1/4 cup finely grated carrots

1 teaspoon minced fresh herbs

such as parsley and tarragon, basil or marjoram

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

1 dash freshly grated nutmeg

fresh herb sprigs -- for garnish

 

Remove and set aside large romaine leaves for salad. Pull apart inner leaves and

rinse. Shake excess water and place in a plastic bag with a damp paper towel.

Refrigerate until ready to use.

 

Heat oil in a large nonstick skillet over medium-low heat. Add leeks and cook,

stirring occasionally, until nearly tender, about 10 minutes. Add water,

lentils, carrots, herbs, salt, pepper and nutmeg. Bring to a boil, reduce heat

and simmer, uncovered, until the lentils are tender and the liquid is nearly

absorbed, about 30 minutes.

 

Place leek mixture in a food processor or blender and process until smooth.

Transfer to a bowl, cover and refrigerate until chilled. Spoon into romaine

leaves. Garnish with herb sprigs.

 

Makes about 1 1/2 cups, 12 servings.

 

Source:

" No-Tofu Vegetarian Cookbook "

S(Archive):

" MC (kitpath) on 04-29-2003 "

Copyright:

" 1997 ISBN: 155788269X "

Yield:

" 1 1/2 cups "

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Per Serving (excluding unknown items): 48 Calories; 1g Fat (23.8% calories from

fat); 3g Protein; 7g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 55mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat.

 

NOTES : Choose the small, crisp inner leaves of romaine. This filling for the

leaves is easy, but elegant, too. Spoon it into the leaves or go all the way and

pipe it in with a pastry bag and fancy tip. The filling can also be served as a

dip with crackers.

 

Nutr. Assoc. : 0 0 793 0 0 2495 3332 0 0 0 0 0