Lemongrass paste

0 me gustan 0 comentarios Receta por Ekat

2 teaspoons extra-virgin olive oil
6 shallots, finely chopped
1 tablespoon freshly grated ginger
3 cloves garlic, minced
1 stalk lemongrass, pounded, cut in 1/2-inch pieces (1 tablespoon dried)
1/4 cup water

1. Heat oil in a medium saucepan over medium-low heat.

2. Add shallots, ginger, garlic, lemongrass, and water.

3. Cover; cook until very tender, 8 to 10 minutes.

4. Uncover; cook until liquid has evaporated, about 1 minute more.

5. Transfer to a food processor; puree to form a smooth paste.

6. Keep, refrigerated, up to 2 days.

guarniciones, lemongrass May 03, 2013 08:16

Autor marthastewart.com/339045/l...

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