Porte Maillot Sauce

• 1/2 cup carrot, peeled and shredded
• 1/4 cup onion, peeled and cut into fine shreds
• 1/2 garlic clove, minced
• 1/4 cup celery, cut into fine shreds
• 1/2 cup cauliflower, cut into fine shreds
• 2 leaves lettuce, shredded (best with a good leaf lettuce)
• 1/4 cup butter, no substitutions
• 1/2 cup cooked dried lima beans (sub canned lima beans or butterbeans, rinsed and drained, if you wish)
• 1/2 - 3/4 cup dry white wine
• salt and pepper, to taste (take caution not to oversalt if serving with ham, the meat will be salty enough to add piquancy to t)

1. Melt the butter in saucepan.
2. Add minced and shredded vegetables; simmer, but do not brown.
3. When cooked, add lima beans and wine.
4. Cook together for one minute and served around a hot baked ham or as a sauce for sliced ham.

carrot, onion, garlic, celery, cauliflower, leaves lettuce, butter, beans, white wine, salt

Taken from www.food.com/recipe/porte-maillot-sauce-195505 (may not work)