Franco-Indian Vegetable Paste Spice Blend - Vadouvan - 2g Carbs, trace Fiber
Recipe By: Adapted from a recipe in Gourmet magazine (September 2008).
Serving Size: 28
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cals) - Lower Carbs
3/4 pound onions -- cut into 1-inch pieces (about 3 cups)
1/3 pound shallots -- coarsely chopped (about 1 1/4 cups)
4 medium cloves garlic -- minced (1 1/2 tablespoons)
2 tablespoons vegetable oil -- (2 to 3)
1/4 teaspoon fenugreek seeds
1 teaspoon fresh curry leaves -- cut into thin slices (optional; see NOTE)
1/4 teaspoon ground cumin
1/4 teaspoon brown mustard seeds
1/4 teaspoon ground turmeric
1 Pinch freshly grated nutmeg
1 Pinch crushed red pepper flakes
1 Pinch ground cloves
1 tablespoon sea salt
1 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper.
Place the onions in the bowl of a food processor; pulse until coarsely
chopped, then transfer to a bowl. Repeat with the shallots, then the
garlic, adding them to the same bowl.
Heat 2 tablespoons of the oil in a large, deep nonstick skillet over high heat until the oil shimmers. Add the onion mixture and cook, stirring often, for 25 to 30 minutes, until the mixture is golden and browned in spots. Add a tablespoon of oil if needed.
Meanwhile, use an electric spice grinder or a mortar and pestle to grind the fenugreek seeds. Add to the skillet, along with the curry leaves, if using, the cumin, mustard seeds, turmeric, nutmeg, crushed red pepper flakes, cloves, salt and pepper, stirring to mix well.
Transfer the mixture to the lined baking sheet, spreading it evenly to the edges of the paper. Bake, stirring occasionally, for 60 to 75 minutes, until the vadouvan has browned and is barely moist.
Let cool slightly, then transfer to the bowl of a food processor. Pulse just until no large chunks of onion or shallot remain; the consistency will be somewhat coarse and a little loose. Let cool completely before serving or storing.
Makes 1 3/4 cups (28 one-tablespoon servings)
MAKE AHEAD: The vadouvan can be made in advance and refrigerated in an
airtight container for 1 month or frozen for up to 6 months.
This is a French interpretation of an Indian spice blend, incorporating oil, onion and shallot. You'll need an electric spice grinder or a mortar and pestle.
NOTE: Fresh curry leaves are available at Asian markets and at Wegmans
stores.
Per one tablespoon serving: 18 calories, 1g fat, 0g saturated fat, 0mg
cholesterol, 230mg sodium, 2g carbohydrates, 0g dietary fiber, 1g sugar, 0g protein.
Cuisine: "Indian"
Source: "The Washington Post"
S(Formatted by Chupa Babi): "Dec 2012"
Yield: "1 3/4 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 19 Calories; 1g Fat (50.5% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 208mg Sodium
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
No comments:
Post a Comment