This light, delicate dish makes a grand introduction to a vegetarian main course.
- 7 Tbs. salted butter
- 4 scallions, thinly sliced
- 1 1-inch piece fresh ginger, peeled and julienned
- 2 cups green peas
- 7 Tbs. unsalted butter
- 1 cup water
- 1 bunch fresh coriander, leaves only
- 1 pink grapefruit
1. In large skillet, melt 3 1/2 tablespoons salted butter over low heat, and cook scallions and ginger until softened, about 7 minutes. Add peas and enough water to cover ingredients. Continue cooking over low heat until peas are just tender.
2. In saucepan, melt unsalted butter with 1 cup water. Using electric mixer, beat to thicken and form emulsion. Pour emulsion over coriander leaves in mixing bowl. Mix with electric mixer and strain.
3. Peel grapefruit, and cut into thin segments. Cut each segment of grapefruit in half. When peas are cooked, add remaining butter and season with sea salt.
4. To serve, arrange alternating pieces of grapefruit with portion of peas, and spoon coriander sauce around perimeter.
Grapefruit in combination with fresh ginger and coriander gives this dish a tangy profile, while the peas and butter add weight and texture to the palate. Play to the grapefruit. Try Château Ste. Michelle Columbia Valley Sauvignon Blanc.
- Calories: 460
- Carbohydrate Content: 21 g
- Cholesterol Content: 110 mg
- Fat Content: 41 g
- Fiber Content: 60 g
- Protein Content: 6 g
- Saturated Fat Content: 25 g
- Sodium Content: 220 mg
- Sugar Content: 10 g