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    You are in: Home / Recipes / Chapeau Vegetable Platter With Almond Butter Sauce Recipe
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    Chapeau Vegetable Platter With Almond Butter Sauce

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    Molly53's Note:

    So titled because the presentation looks like a beautiful hat! From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. If you wish, substitute peas for the green beans and accent the "hat" with asparagus spears slipped into toast rings.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 cauliflower, cooked until just tender
    • 1 lb green beans, cooked until just tender
    • 1 1/2 lbs carrots, peeled and cooked until just tender
    • 2 tablespoons butter
    • 2 tablespoons parsley or 2 tablespoons mint, minced
    • 2 tablespoons breadcrumbs, buttered
    • 1 cup mushroom, sauteed in butter

    Almond Butter Sauce

    Directions:

    1. 1
      For the almond butter sauce: Melt butter; add lemon juice gradually and stir in ground almonds.
    2. 2
      Place cauliflower on center of a large tray or platter.
    3. 3
      Suround with green beans.
    4. 4
      Slice carrots into coins; butter and sprinkle mint or parsley.
    5. 5
      Surround green beans with carrots.
    6. 6
      Garnish platter with mushrooms.
    7. 7
      Brown buttered crumbs and spread over cauliflower.
    8. 8
      Place platter in an oven heated to 350F for ten minutes to heat vegetables.
    9. 9
      Serve with almond butter sauce or grated cheese.

    Ratings & Reviews:

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    Nutritional Facts for Chapeau Vegetable Platter With Almond Butter Sauce

    Serving Size: 1 (167 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 239.9
     
    Calories from Fat 155
    64%
    Total Fat 17.2 g
    26%
    Saturated Fat 9.4 g
    47%
    Cholesterol 38.1 mg
    12%
    Sodium 227.5 mg
    9%
    Total Carbohydrate 19.8 g
    6%
    Dietary Fiber 6.9 g
    27%
    Sugars 7.0 g
    28%
    Protein 5.1 g
    10%

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