As­para­gus with Ca­per Sauce th­ese recipes and MORE de­light­g­luten­free.com

DE­LIGHT­G­LUTEN­FREE.COM MARCH - APRIL 2016

Delight Gluten Free - - Indulge -

YIELD: 4 SERV­INGS PREP TIME: 15 MIN­UTES TO­TAL TIME: 25 MIN­UTES GLUTEN-FREE, DAIRY-FREE, SOY-FREE, NUT-FREE, RICE-FREE, CORN-FREE

The sauce for this dish con­tains raw eggs. If this makes you squea­mish, look-up how to tem­per or pas­teur­ize an egg. It will keep the con­sis­tency but be safe to con­sume.

1 pound as­para­gus, rinsed and ends

trimmed ⅓ cup of cool wa­ter ⅛ tea­spoon salt ¼ cup of rinsed and drained capers 1 ta­ble­spoon minced red onion ¼ tea­spoon minced gar­lic 2 egg yolks 3 ta­ble­spoons lemon juice freshly squeezed ¼ tea­spoon an­chovy paste ⅛ cup olive oil

1. Place trimmed as­para­gus in a large pan with wa­ter and sprin­kle with salt. 2. Cover the pan with a lid, place on burner and bring tem­per­a­ture to medium. 3. Let steam for 10 min­utes or un­til de­sired ten­der­ness is reached. Be sure to check on wa­ter level dur­ing cook­ing. Add more wa­ter as needed to keep from burn­ing the as­para­gus. 4. In a small bowl whisk to­gether the egg yolks, lemon juice, an­chovy paste and set aside. Re­move the as­para­gus from the pan, and place on a serv­ing dish. 5. Pour out any re­main wa­ter from the pan, re­turn to burner over medium heat. 6. Add the olive oil to the pan, fol­lowed by the capers and onion, then cook for 5 to 7 min­utes, un­til the onion starts to brown. Turn off the heat, stir in the gar­lic, let pan cool for 3 min­utes, and quickly whisk in the egg yolk mix­ture. 7. Pour the mix­ture over the as­para­gus and serve at room tem­per­a­ture.

NU­TRI­TION PER SERV­ING: CALO­RIES: 117, FAT: 9G, SAT­U­RATED FAT: 2G, CHOLES­TEROL: 92MG, SODIUM: 319MG, CAR­BO­HY­DRATES: 6 G, FIBER: 2G, SUG­ARS: 2G, PRO­TEIN: 4 G

1. Place the but­ter or olive oil in a medium sized pot and place the pot on a burner over medium heat. Add the chopped cel­ery root to the pot, sprin­kle with salt and sauté for 3 min­utes. 2. Lower the tem­per­a­ture to low-medium heat, add the half-and-half, the rose­mary sprig and gar­lic clove. Cover the pot and cook at a low sim­mer for 10 to 15 min­utes, un­til the cel­ery root is eas­ily pierced with a fork. If the milk starts to boil, turn down the heat. At the end of the cook­ing if you no­tice the milk has sep­a­rated, it is alright. This will be fixed when pureed. 3. When the cel­ery root is cooked, re­move the rose­mary sprig from the pot. Place the cel­ery root in a food pro­ces­sor only fill­ing half way. Puree on high un­til it turns into a smooth, creamy tex­ture. Re­peat un­til all of the cel­ery root is pureed. Salt to taste be­fore serv­ing.

NU­TRI­TION PER SERV­ING: CALO­RIES: 186, FAT: 17G, SAT­U­RATED FAT: 11G, CHOLES­TEROL: 60MG, SODIUM: 137MG, CAR­BO­HY­DRATES: 7G, FIBER: 2G, SUG­ARS: 1G, PRO­TEIN: 2G

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