1 1/2 kg of sweet herb
3 tablespoons of green onion
1 1/2 tablespoons of butter or margarine
1 cup of dry white wine
to taste salt
4 tablespoons of mustard
1 cup of fresh long-life or canned cream
1 1/2 kg of sweet herb
3 tablespoons of green onion
1 1/2 tablespoons of butter or margarine
1 cup of dry white wine
to taste salt
4 tablespoons of mustard
1 cup of fresh long-life or canned cream
Wash the sweet herb well, cut off the stem and reserve
Cut the sweet herb into lengthwise slices
Chop the green onion
Melt 1 1/2 tablespoons of butter or margarine in a pan
Fry the green onion for a few minutes
Add the wine and let it come to a simmer
Add the sweet herb
Season with salt to taste
Cover and cook for about 10 minutes, flipping the pieces once
Remove the sweet herb and drain on a strainer
Add the mustard and cream to the pan, stirring until it thickens slightly
Place the sweet herb in a serving dish
Cover with the sauce and sprinkle with chopped stem
Serves 6 people
