CARROT "NOODLES"

Carrot

Use a vegetable peeler or spiralizer to turn carrots into gluten-free fettucine-like noodles, then top with a luscious sauce of white wine, cream, peas, ham, and butter.

Provided by Virginia Vohasek

Time 35m

Yield 3

Number Of Ingredients 10

Ingredients

1 pound carrots
3 tablespoons unsalted butter
½ cup minced onion
¼ pound sliced ham, cut into thin strips
2 cloves garlic, minced
½ cup dry white wine
1 cup heavy cream
1 cup frozen peas, thawed
1 tablespoon Dijon mustard
salt and pepper to taste

Steps:

Use a vegetable peeler to shave carrots into fettucine-like strands.
Heat butter in a large skillet over medium-high heat; when foam subsides, add onion and ham. Cook and stir for 3 minutes.
Add carrot strands, garlic, and wine to the skillet with the onion mixture. Reduce heat to low and cover. Cook, stirring occasionally, about 10 minutes.
Add cream and peas to the skillet. Bring the mixture to a boil. Reduce heat, cover, and simmer 5 minutes more. Stir in mustard, salt, and pepper.

Nutrition Facts : Calories 591 calories, Carbohydrate 30.4 g, Cholesterol 160.8 mg, Fat 44.7 g, Fiber 7.3 g, Protein 12.5 g, SaturatedFat 26.8 g, Sodium 866.1 mg, Sugar 11.5 g