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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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A lovely sauce for ham from the United States Regional Cookbook, Culinary Institute of Chicago, 1947. Nowadays, a quick pulse of the food proccessor would handle all of the shredding/mincing of the vegetables. If you make this sauce for a meat other than ham, you might need to adjust you seasonings upward. Ingredients:
1/2 cup carrot, peeled and shredded |
1/4 cup onion, peeled and cut into fine shreds |
1/2 garlic clove, minced |
1/4 cup celery, cut into fine shreds |
1/2 cup cauliflower, cut into fine shreds |
2 leaves lettuce, shredded (best with a good leaf lettuce) |
1/4 cup butter, no substitutions |
1/2 cup cooked dried lima beans (sub canned lima beans or butterbeans, rinsed and drained, if you wish) |
1/2-3/4 cup dry white wine |
salt and pepper, to taste (take caution not to oversalt if serving with ham, the meat will be salty enough to add piquancy to t) |
Directions:
1. Melt the butter in saucepan.
2. Add minced and shredded vegetables; simmer, but do not brown.
3. When cooked, add lima beans and wine.
4. Cook together for one minute and served around a hot baked ham or as a sauce for sliced ham.
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