White Bean Puree Phyllo Cup with an Asian Slaw (Emeril Lagasse)

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 12

Ingredients:

3 sheets phyllo dough, covered with a slightly damp cloth

1/4 cup melted butter

1/2 cup julienned snap peas, blanched

1/2 cup julienned radicchio

1/4 cup sprouts

2 tablespoons sesame oil

2 tablespoons rice wine vinegar

1 tablespoon chopped cilantro

2 tablespoons chopped roasted peanuts

salt and pepper

2 cups white bean puree

essence, recipe follows

2 tablespoons chopped parsley

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Directions:

1. Preheat the oven to 400 degrees F. Brush each Phyllo sheet with the melted butter and cut into 4 by 4-inch squares.
2. For the cups, grease 12 (2-ounce) ramekins with the remaining butter. Form each square into the ramekins, letting the excess flower over the edge. Bake the cups for 6 to 8 minutes or until golden brown.
3. For the slaw, combine all the ingredients together and season with salt and pepper. Remove the cups from the oven. To assemble, on a platter, spoon 2 tablespoons of the puree into each cup. Top the cups with the slaw. Garnish with Essence and chopped parsley.
4. Essence (Emeril's Creole Seasoning):
5. Combine all ingredients thoroughly and store in an airtight jar or container.
6. Yield: about 2/3 cup
7. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

By RecipeOfHealth.com