Bill's Healthy Won Tons With Creamy Chive Prosciutto Sauce
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
55
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 cloves
Garlic2 tsps
Olive Oil30 g
Morels1 cup
Kale (chopped)1 tbsp
Thyme Leaves (chopped fresh)Directions:
1
Preheat the oven to 375 degrees F
2
In a saute pan over medium high heat, saute the onion and garlic in the oil for 1 minute
3
Add the mushrooms and cook for 5 minutes
4
Add the potato and cook for 2 minutes
5
Add the asparagus and the kale and cook, while tossing, for 2 minutes
6
Add the herbs and the lime juice
7
Season with salt and pepper
8
Set aside to cool
9
Add the egg whites and mix in, completely
10
Place 1 teaspoon of the veggie mix in the lower part of each won ton wrapper and fold them up like ravioli
11
Place dumplings on a lightly sprayed, oven proof dish
12
Bake on the center rack in the pre heated oven for 20 minutes or until they are golden and crispy
13
Serve with Creamy Chive Prosciutto Sauce
14
Creamy Chive Prosciutto Sauce, recipe follows
15
Creamy Chive Prosciutto Sauce: 1/4-ounce morels, cleaned and sliced 1/4 cup brandy 1 teaspoon olive oil 1 shallot, minced 1/2 cup white wine 1/2 teaspoon fresh thyme leaves 1 cup heavy cream 1/2 ounce prosciutto, finely sliced Trim the ends of the morels and clean of all sand and grit
16
Carefully cut into quarters lengthwise
17
Place the morels in a small bowl with the brandy and set aside
18
In a sauce pan over medium heat, add the oil and shallots and cook until translucent, about 2 to 3 minutes
19
Add the wine and cook until reduced by half, about 5 minutes
20
Add the morels and brandy and simmer slowly for 3 to 4 minutes
21
Add the thyme leaves and cream and simmer slowly for about 8 to 10 minutes
22
Fold in the prosciutto