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Vegetables In Spicy Cream Sauce
* Exported from MasterCook *
Vegetables In Spicy Cream Sauce
Recipe By : Bon Appetit November 1991
Serving Size : 4 Preparation Time :0:00
Categories : Beans & Peas Bon Appetit Magazine
To Post
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 tablespoon vegetable oil
1 small onion -- coarsely chopped
1 cup half and half
10 whole cashews
2 tablespoons catsup
1 tablespoon butter
1 cinnamon stick -- (1-inch)
1/8 teaspoon ground cardamom
1 pinch ground cloves
1 medium tomato -- chopped
1 cup cauliflower florets
1/2 cup peas -- shelled fresh or
-- thawed frozen
1 medium carrot -- cut julienne
6 ounces green beans -- trimmed slices
-- diagonally
1/2 cup water
1/4 cup raisins
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 tablespoons chopped fresh cilantro
Toast cumin and coriander in small skillet over medium-low heat until aromatic,
stirring occasionally, about 4 minutes. Transfer to plate.
Heat vegetable oil in same skillet over medium-high heat. Add onion and cook u
ntil onion is golden brown, stirring occasionally, about 8 minutes.
Transfer to blender. Add cumin and coriander, 1/2 cup half and half, cashews a
nd catsup. Blend to consistency of thick cream sauce.
Melt butter in heavy medium skillet over medium heat. Add cinnamon, cardamom a
nd cloves and cook until aromatic, stirring occasionally, about 2 minutes. Add
tomato and cook 1 minute. Add all remaining vegetables and stir-fry 3 minutes
. Add water, raisins, salt, cayenne, cream sauce and remianing 1/2 cup half an
d half. Bring to boil. Reduce heat, cover and simmer until vegetables are ten
der, about 12 minutes. Discard cinnamon stick. (Can be prepared 2 days ahead.
Cool, cover and refrigerate. Rewarm before serving.)
Garnish with cilantro and serve.
Laxmi M. Hiremath: El Sobrante, California
MC formatted by Barb at Possum Kingdom using MC Buster & SNT
Converted by MC_Buster.
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