Green Sauce - Salsa Verde - 1g Carbs, Trace Fiber
Recipe By:
Serving Size: 6
Preparation Time :0:00
Categories: Condiment - Low Cal (Less than 300 cal) - Lower Carbs - Vegan
2 shallots -- or a small, freshly pulled onion, very finely diced
1/2 cup Italian parsley -- finely chopped
1/3 cup finely chopped mixed fresh herbs -- and herb blossoms; choose from the various thymes, chervil, salad burnet, lovage, hyssop, summer savory, rocket (arugula) leaves, dill, tarragon, basil, marjoram
Grated peel of one lemon
1 clove garlic -- finely chopped
1/4 cup virgin olive oil
Champagne wine vinegar -- or lemon juice to taste
Salt
Pepper
1 Tablespoon capers -- to 2 tablespoons, rinsed and chopped (optional)
Combine all of the ingredients, and season to taste with salt and freshly
ground black pepper. For a sauce that is more tart, add the capers.
If the sauce is not to be used right away, wait until the last minute to
add the vinegar or lemon juice so that the colors remain vivid and green.
The herbs and oil can be combined well in advance of serving, covered, and
refrigerated.
Makes 3/4 cup (6 two-tablespoon servings)
Author Note: The flavor of this sauce can be constantly varied to reflect
what is in the market and the garden. Use it with grilled or steamed
vegetables and with hard-cooked eggs; in a frittata, or on fresh or
grilled bread. Vary tartness and the flavor to best complement what you
are serving it with.
Cuisine: "LatinAmerican/Hispanic"
Source: "Greens Cookbook by Deborah Madison"
S(Formatted by Chupa Babi): "Sept 2013"
Yield: "3/4 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 85 Calories; 9g Fat (93.7% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 17mg Sodium.
Exchanges: 0 Vegetable; 2 Fat; 0 Other Carbohydrates.
Recipe By:
Serving Size: 6
Preparation Time :0:00
Categories: Condiment - Low Cal (Less than 300 cal) - Lower Carbs - Vegan
2 shallots -- or a small, freshly pulled onion, very finely diced
1/2 cup Italian parsley -- finely chopped
1/3 cup finely chopped mixed fresh herbs -- and herb blossoms; choose from the various thymes, chervil, salad burnet, lovage, hyssop, summer savory, rocket (arugula) leaves, dill, tarragon, basil, marjoram
Grated peel of one lemon
1 clove garlic -- finely chopped
1/4 cup virgin olive oil
Champagne wine vinegar -- or lemon juice to taste
Salt
Pepper
1 Tablespoon capers -- to 2 tablespoons, rinsed and chopped (optional)
Combine all of the ingredients, and season to taste with salt and freshly
ground black pepper. For a sauce that is more tart, add the capers.
If the sauce is not to be used right away, wait until the last minute to
add the vinegar or lemon juice so that the colors remain vivid and green.
The herbs and oil can be combined well in advance of serving, covered, and
refrigerated.
Makes 3/4 cup (6 two-tablespoon servings)
Author Note: The flavor of this sauce can be constantly varied to reflect
what is in the market and the garden. Use it with grilled or steamed
vegetables and with hard-cooked eggs; in a frittata, or on fresh or
grilled bread. Vary tartness and the flavor to best complement what you
are serving it with.
Cuisine: "LatinAmerican/Hispanic"
Source: "Greens Cookbook by Deborah Madison"
S(Formatted by Chupa Babi): "Sept 2013"
Yield: "3/4 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 85 Calories; 9g Fat (93.7% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 17mg Sodium.
Exchanges: 0 Vegetable; 2 Fat; 0 Other Carbohydrates.
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