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Ingredients35 m servings 591 cals
Original recipe yields 3 servings
- Use a vegetable peeler to shave carrots into fettucine-like strands.
- Heat butter in a large skillet over medium-high heat; when foam subsides, add onion and ham. Cook and stir for 3 minutes.
- Add carrot strands, garlic, and wine to the skillet with the onion mixture. Reduce heat to low and cover. Cook, stirring occasionally, about 10 minutes.
- Add cream and peas to the skillet. Bring the mixture to a boil. Reduce heat, cover, and simmer 5 minutes more. Stir in mustard, salt, and pepper.
Per Serving: 591 calories; 44.7 g fat; 30.4 g carbohydrates; 12.5 g protein; 161 mg cholesterol; 866 mg sodium. Full nutrition