In a large saute pan or skillet, combine the leeks, garlic, fennel, mushrooms, sherry/wine/stock, thyme, and salt and cook uncovered over medium heat until the mushrooms are just tender, about 5 minutes. The leeks and fennel will still be fairly firm. Let cool at room temperature. In a large bowl, combine the mushroom mixture, 1 1/2 of the Persimmon, celery root, grains, and nuts. Fold in the dressing, mixing well. Add the salt, pepper, and parsley. Pour onto a serving platter or individual plates and garnish with the tarragon, parsley, and reserved 1/2 persimmon. Makes 6 servings. Per serving without the dressing: 283cals, 4g fat. -est by mc. *INFO* Recipe from The Millennium Cookbook by Eric Tucker & John Westerdahl, M.P.H., R.D., C.N.S.; Dessert Recipes by Sascha Weiss (Ten Speed 1998) ISBN 0-89815-899-0. MILLENNIUM RESTAURANT is located in the Abagail Hotel at 246 McAllister Street, San Francisco, California. >Typed by Melissas Specialty Foods: Eric Tucker of Millennium URL: www.melissas.com/gstchefs/1298chef.htm >Sent to Eat-lf mailing list 12/4/98 mc/kitpath Recipe by: Millennium Cookbook by Eric Tucker Posted to EAT-LF Digest by firstname.lastname@example.org on Dec 04, 1998, converted by MM_Buster v2.0l.
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|Serving Size: 1 Serving (390g)|
|Recipe Makes: 6|
|Calories from Fat: 72 (10%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 413.9mg||14 %|
|Potassium 1167.4mg||31 %|
|Total Carbohydrate 139.3g||41 %|
|Dietary Fiber 22.2g||89 %|
|Sugars, other 117.1g|
|Protein 22.5g||32 %|
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Calories per serving: 689
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