Parsley Sauce for Finishing Soups - 1g Carbs,trace Fiber
Recipe By:
Serving Size: 5
Preparation Time: 0:00
Categories: Condiment LowCal (Less than 300 cals) LowerCarbs Veggie
1 cup Italian flat leaf parsley leaves -- loosely packed
2 garlic cloves
1/4 teaspoon salt -- preferably coarse sea salt
3 Tablespoons virgin olive oil
3 Tablespoons Parmesan cheese -- grated
red wine -- to taste
Chop the parsley fairly fine. Pound the garlic with salt in a mortar until it is broken into a smooth paste.Add a Tablespoon or so of the parsley and work it vigorously into the garlic; then stir in the olive oil, cheese, and remaining parsley. Add the vinegar to
taste, and season with salt if necessary.
Serves 4 to 6, two-tablespoons each
Use to finish soups or stocks
Source: "The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant by Deborah Madison, 1987"
S(Formatted by Chupa Babi): "Sept 2012"
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Per Serving (excluding unknown items): 91 Calories; 9g Fat (87.5% caloriesfrom fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 2mgCholesterol; 169mg Sodium
Exchanges: 0 Lean Meat; 0 Vegetable; 1 1/2Fat
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