Side Pannel
Ginger Broth with Carrot Noodles And Wilted Spinach
Ginger Broth with Carrot Noodles And Wilted Spinach
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Vegetarian, Low Fat
Ingredients List
- 1 1/2 tb Fennel Seeds
- 1 tb Sesame Seeds
- 1 Pc Fresh Ginger; 5" Long,
- -Roughly Chopped
- 4 Whole Cardamom Pods
- 3 Star Anise
- 4 md Carrots; Peeled
- 1 bn Fresh Spinach; Large Bunch,
- -Stems Trimmed
- Salt And Pepper; To Taste
- 2 Scallions; Trimmed, White &
- -Green Parts Thin Sliced
- -Crosswise
- 8 c Water
Directions
Place fennel seeds in a small, dry skillet. Set skillet over med heat.
Toast seeds, shaking skillet occasionally, until aromatic, 2 - 4 min.
Transfer fennel seeds to a med saucepan; set pan and seeds aside.
Repeat toasting process with the sesame seeds, toasting in the dry skillet
until aromatic, 1 - 3 min. Transfer the sesame seeds to a small bowl, and
set aside.
Add the ginger, cardamom, and star anise to the saucepan containing the
taosted fennel seeds Add water, and cover. Set over high heat, bring to a
boil. Reduce heat; simmer, with lid ajar, until liquid has reduced to about
4 C, 45 - 60 min.
Using a vegetable peeler, make the carrot noodles: Run the peeler along the
length of each carrot, and rotate the carrot a quarter-turn** (or you could
julienne and have the same or similar effect) with each new strip.
Strain the ginger broth through a fine sieve set over a heat-proof bowl;
discard solids. Return broth to saucepan; set over med heat. Add carrot
noodles. Cook until noodles are just tender, about 3 min.
Add the spinach, and cook until just wilted, about 30 seconds. Season broth
with salt and pepper. Using a slotted spoon, divide the carrots and spinach
among four soup plates. Top each serving with the reserved toasted sesame
seeds and the sallions.
According to magazine per serving: Cal 80; Ttal Fat 2g; Carb 14g; Fib 5g;
Pro 4g; Sod 95mg
**Turning slicer is available from Katagiri, 226 East 59th St, NY, NY
10022; 212/ 669.3275; $85
Toast seeds, shaking skillet occasionally, until aromatic, 2 - 4 min.
Transfer fennel seeds to a med saucepan; set pan and seeds aside.
Repeat toasting process with the sesame seeds, toasting in the dry skillet
until aromatic, 1 - 3 min. Transfer the sesame seeds to a small bowl, and
set aside.
Add the ginger, cardamom, and star anise to the saucepan containing the
taosted fennel seeds Add water, and cover. Set over high heat, bring to a
boil. Reduce heat; simmer, with lid ajar, until liquid has reduced to about
4 C, 45 - 60 min.
Using a vegetable peeler, make the carrot noodles: Run the peeler along the
length of each carrot, and rotate the carrot a quarter-turn** (or you could
julienne and have the same or similar effect) with each new strip.
Strain the ginger broth through a fine sieve set over a heat-proof bowl;
discard solids. Return broth to saucepan; set over med heat. Add carrot
noodles. Cook until noodles are just tender, about 3 min.
Add the spinach, and cook until just wilted, about 30 seconds. Season broth
with salt and pepper. Using a slotted spoon, divide the carrots and spinach
among four soup plates. Top each serving with the reserved toasted sesame
seeds and the sallions.
According to magazine per serving: Cal 80; Ttal Fat 2g; Carb 14g; Fib 5g;
Pro 4g; Sod 95mg
**Turning slicer is available from Katagiri, 226 East 59th St, NY, NY
10022; 212/ 669.3275; $85
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