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Saussarelle D'Escargots

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

25 min

Ready

40 min
Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
4 each artichokes
bottoms
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1 medium lemon
quartered
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4 cloves garlic
minced
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3 tablespoons butter
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1 medium carrots
chopped
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2 medium shallots
minced
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2 medium tomatoes
peeled, seeded and chopped
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Sauce espagnole**
24 each snails
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1 each bay leaves
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½ teaspoon thyme
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½ cup wine
red
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2 tablespoons brandy
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1 tablespoon parsley leaves
minced
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¼ cup fennel bulb
chopped
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1 x salt
to taste
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1 x black pepper
to taste
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Ingredients

Amount Measure Ingredient Features
4 each artichokes
bottoms
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1 medium lemon
quartered
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4 cloves garlic
minced
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45 ml butter
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1 medium carrots
chopped
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2 medium shallots
minced
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2 medium tomatoes
peeled, seeded and chopped
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Sauce espagnole**
24 each snails
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1 each bay leaves
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2.5 ml thyme
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118 ml wine
red
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3E+1 ml brandy
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15 ml parsley leaves
minced
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59 ml fennel bulb
chopped
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1 x salt
to taste
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1 x black pepper
to taste
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Directions

** See recipe for Sauce Espagnole.

Cook the artichokes with lemon in boiling water for 10 minutes or until still firm but cooked through.

Set aside.

Melt half of the butter in a pan and add garlic, carrots, shallots, and onions.

In another pan, put the tomatoes and the sauce.

Let simmer.

To the vegetables, add bay, thyme and half of the red wine.

Simmer for 10 minutes and pour into the simmering tomato sauce.

Put the remaining butter in a skillet and, when hot, add the drained snails.

Add the remaining red wine and reduce by one-third.

Add brandy to the snails and burn off the alcohol carefully.

Combine the snails and sauce and add fennel.

Simmer for 5 minutes, taste and correct seasoning with salt and pepper.

Pour the mixture into the drained artichoke bottoms and garnish with parsley.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 108g (3.8 oz)
Amount per Serving
Calories 13359% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 77mg 3%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 6%
Sugars g
Protein 3g
Vitamin A 69% Vitamin C 22%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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