White Bean Puree Phyllo Cup With An Asian Slaw

Recipe Ingredients

3		Phyllo dough - cut 4" by 4" and,
		Covered with a damp towel
1/4 cup	49g / 1.7oz	Melted butter
1/2 cup	118ml	Julienned snap peas - blanched
1/2 cup	118ml	Julienned radicchio
1/4 cup	59ml	Sprouts
2 tablespoons	30ml	Sesame oil
2 tablespoons	30ml	Rice wine vinegar
1 tablespoon	15ml	Chopped cilantro
2 tablespoons	30ml	Chopped roasted peanuts
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	474ml	White bean puree
		Emeril's Essence - see * Notw
2 tablespoons	30ml	Chopped parsley

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the oven to 400 degrees.

Brush each phyllo sheet with the melted butter and cut into 4" by 4" squares.

For the cups, grease twelve 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.

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 Emeril's Essence and chopped parsley.

This recipe yields 12 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2323 broadcast 04-07-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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