Recipe courtesy of Bill Wavrin
Bill's Healthy Won Tons with Creamy Chive Prosciutto Sauce
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 475
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 89
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 20
- Cholesterol
- 12
- Sodium
- 806
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
Ingredients
16 (2 by 2-inch) won ton wrappers
1 onion, julienned
2 cloves garlic
2 teaspoons olive oil
1 ounce morels
1 ounce shiitake mushrooms, sliced
2 ounces button mushrooms, sliced
1/2 russet potato, washed and cubed
1/4 pound asparagus, thinly sliced
1 cup chopped kale
1 tablespoon chopped fresh thyme leaves
1 teaspoon chopped fresh basil leaves
1 lime, juiced
Sea salt and pepper
6 egg whites
Directions
- Preheat the oven to 375 degrees F.
- In a saute pan over medium high heat, saute the onion and garlic in the oil for 1 minute. Add the mushrooms and cook for 5 minutes. Add the potato and cook for 2 minutes. Add the asparagus and the kale and cook, while tossing, for 2 minutes. Add the herbs and the lime juice. Season with salt and pepper. Set aside to cool.
- Add the egg whites and mix in, completely. Place 1 teaspoon of the veggie mix in the lower part of each won ton wrapper and fold them up like ravioli. Place dumplings on a lightly sprayed, oven proof dish.
- Bake on the center rack in the pre heated oven for 20 minutes or until they are golden and crispy. Serve with Creamy Chive Prosciutto Sauce.
- Creamy Chive Prosciutto Sauce, recipe follows.
- 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. Carefully cut into quarters lengthwise. Place the morels in a small bowl with the brandy and set aside. In a sauce pan over medium heat, add the oil and shallots and cook until translucent, about 2 to 3 minutes. Add the wine and cook until reduced by half, about 5 minutes. Add the morels and brandy and simmer slowly for 3 to 4 minutes. Add the thyme leaves and cream and simmer slowly for about 8 to 10 minutes. Fold in the prosciutto.