Edamame with Ginger Salt


ACTIVE: 15 min TOTAL: 81/4 hrs

TO MAKE AHEAD: Store ginger salt (Step 1) airtight in a cool dark place for up to 1 month. You’ll have leftover ginger salt—try a sprinkle on steamed or roasted veggies. (Photo: page 82.)

1 tablespoon chopped fresh ginger 3 tablespoon­s coarse sea salt

1 12- to 14-ounce package frozen edamame in the pod

1. Place ginger in a mini food processor and pulse until finely pulverized. Add salt and pulse just until combined but still coarse. Spread in an even layer on a plate and let stand, uncovered, until dry, at least 8 hours.

2. Cook edamame according to package directions. Pat dry. Toss in a large bowl with 3/4 teaspoon of the ginger salt. (Reserve the remaining ginger salt for another use.) SERVES 4: 1 cup each

Cal 93 Fat 4g (sat 0g) Chol 0mg Carbs 6g

Total sugars 2g (added 0g) Protein 10g Fiber

4g Sodium 326mg Potassium 410mg.

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