Fettuccine with Mixed Greens
Makes 4 main-dish servings
Find this recipe and more in Chef Paul Prudhomme's Fork In The Road.
12 ounces nonfat cottage cheese
1 (5-ounce) can evaporated skim milk
3 tablespoons balsamic vinegar
3 tablespoons all-purpose flour
3 cups chopped onions
1 cup chopped celery
2 tablespoons Chef Paul Prudhomme's Vegetable Magic®
1 cup apple juice
4 cups chopped fresh mushrooms
4 cups chopped mustard greens
4 cups chopped collard
4 cups chopped chard
3½ cups vegetable stock
3 cups cooked fettuccine
how to prepare
Place the first 4 ingredients in a blender and purée until smooth and creamy to make the creamy mixture; set aside.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Add the onions, celery and 1 tablespoon of the Vegetable Magic® and cook, checking the bottom of the pot occasionally for sticking, until the vegetables start to brown, about 8 minutes. Add the apple juice, clear the bottom of the pot of any brown bits, then add the mushrooms and the remaining Vegetable Magic®. Stir and cook until most of the liquid evaporates, about 7 to 8 minutes. Add all the greens and 3 cups of the stock, stir, and cook for 6 minutes.
Add the puréed creamy mixture and stir well.
Caution: Dishes using these creamy mixtures can "break" or curdle easily if they are brought to a full boil. Therefore, bring the liquid just to a gentle boil, stir immediately, then reduce the heat to low and simmer, stirring occasionally, for 10 minutes. Add the remaining ½ cup stock, stir and add the fettuccine. Stir and cook until the pasta is heated throughout, about 5 to 6 minutes. Serve immediately.
Copyright © 1993 by Paul Prudhomme
From Chef Paul Prudhomme's Fork In The Road