Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------EAT MORE, WEIGH LESS;ORNISH---------------------
1 lg Artichoke heart; julienned 1 tb Parsley; chopped
1/2 c Carrot; julienned, blanched 1 tb Basil; chopped
1 c Leek (white part only); 1 tb Tarragon, fresh; chopped
-julienned and blanched Salt and pepper
1/2 c Green beans; sliced in 2" 4 Phyllo dough sheets, fat-
-lengths, blanched -free, oil-free
1/2 c Fennel bulb; julienned, 1 Egg white
-blanched 1/2 ts Poppy seeds
1/2 c Celery; julienned, blanched Parchment paper
1/2 c Apple; peeled, seeded, Shallot and mustard sauce
-julienned

Preheat the oven to 425 degrees.

In a large bowl, combine the artichoke, carrot, leek, green beans,
fennel, celery, mushrooms, and apple. Ad the parsley, basil and
tarragon. season to taste with the pepper and salt. Toss well to
distribute the herbs and seasonings.

Place the phyllo sheets on a clean dry 15 x 19" ug peice of parchment
paper. Quickly spread the vegetable mixture over the center of the
sheet, leaving a 2" ug border on each side.

Brush the borders of the phyllo with the egg white androll the phyllo
into a cylinder starting at one of the 18" ug sides. Brush the
underside of the 2 ends with egg white andfold the ends under the
cylinder to seal. Brush the top of the cylinder with egg white and
sprinkle the poppy seeds over it.

Using parchment paper to help lift it, carefully transfer the finished
cylinder to a baking sheet. Bake for 20 mintues, or unt8il golden
brown. Slice into pieces and serve warm with the Shallot and Mustard
Sauce.

Serving: 3/4 cup 153 calories 1.4 g fat 0.1 mg chol 385.2 mg sodium
w/o added salt, 8% of calories from fat

Posted on GEnie Food Wine RT Oct 29, 1993 by DEEANNE

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger#lunatic.com, moderator of GT
Cookbook and PlanoNet Lowfat Luscious echoes
Submitted By SYLVIA STEIGER On 03-24-95

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