February 22, 2013
Anonymous
The Chronicle
The Zope Gazette
Fri Feb 22, 2013, 03:31 PM CST
Pella —
|
2 Tbsp |
olive oil |
|
2 |
onions, chopped |
|
1 1/2 tsp |
sugar |
|
1 |
bell pepper, chopped |
|
2-3 clove |
garlic, coarsely chopped |
|
3 |
carrots, julienned or sliced thin |
|
1 sm |
can of mushrooms, with their juice |
|
1/4 c |
water |
|
1/2 tsp |
chicken bouillon (optional) |
|
1/4 c |
butter |
|
1/4 -1/2 c |
flour |
|
2 c |
half and half |
|
1/3 c |
cooking sherry |
|
1 pinch |
nutmeg |
|
1/2 c |
parmesan cheese |
|
|
salt and pepper to taste |
|
1 lb |
cooked fettuccine noodles |
1
Heat oil in skillet. Add onions and saute. After 3 minutes, add sugar to carmelize onions. Cook 2 more minutes, add peppers and garlic and cook about 5 minutes until softened and browned.
2
Add carrots, mushrooms (with their liquid), water and bouillon. Cover and cook 8 min. or until carrots are softened. Remove cover and continue cooking to evaporate liquid.
3
While noodles are cooking, melt butter in small saucepan. Add flour and mix with whisk, cooking for 2-3 minutes. You'll want to add enough flour to get a thick paste.
4
Add half and half, sherry, nutmeg, salt, and pepper. Cook, stirring continuously, until sauce thickens. Add Parmesan and mix well.
5
Combine noodles, vegetables, and sauce.
6
Great served with crusty garlic bread and a fresh tossed salad.