Recipe for White Bean Puree Phyllo Cup with An Asian Slaw 
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Yield:
12
Ingredients:
Amount Ingredient
3 sht Phyllo dough cut 4" by 4" and,
covered with a damp towel
1/4 cup Melted butter
1/2 cup Julienned snap peas blanched
1/2 cup Julienned radicchio
1/4 cup Sprouts
2 tbl Sesame oil
2 tbl Rice wine vinegar
1 tbl Chopped cilantro
2 tbl Chopped roasted peanuts
Salt to taste
Freshly-ground black pepper to taste
2 cup White bean puree see * Notw
Instructions:
Instructions: Preheat the oven to 400 degrees.

Brush each phyllo sheet with the melted butter and cut into 4" by 4" squares.

For the cups, grease twelve 2-ounce ramekins with the remaining butter. Form each square into the ramekins, letting the excess flower over the edge. Bake the cups for 6 to 8 minutes or until golden-brown.

For the slaw, combine all the ingredients together and season with salt and pepper. Remove the cups from the oven.

To assemble, on a platter, spoon 2 tablespoons of the puree into each cup. Top the cups with the slaw. Garnish with Emerils Essence and chopped parsley.

This recipe yields 12 servings.

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