Tuesday, June 12, 2007

Better Late Than Never: Shirataki Primavera

Long-time readers will recall my "Livin' La Vida Shirataki Recipe Contest" from about a year ago with these five finalists making the cut.

I blogged quite extensively about these high-fiber low-carb Japanese wonder noodles, so I invite you to visit my "Livin' La Vida Low-Carb Links" blog for a full listing of information, recipes, and where you can purchase shirataki noodles!

Although my contest ended long ago, that didn't stop a reader from submitting her shirataki recipe to me this week. And I'm happy to share it with you now. ENJOY!


1 pound Konjac brand of shirataki
4 Tablespoons (1/4 cup butter) divided
1/2 cup small broccli florets, (blanched)
1 cup heavy cream
1 egg yolk
1clove garlic, crushed
1 1/2 cups freshly grated parmesan
1/4 cup chopped fresh parsley leaves
1/4 cup fresh basil chiffonade (cut into ribbons)
cherry, grape or other small tomatoes, sliced in half
salt and fresh ground pepper to taste

Drain and wash 1 pound of Shirataki noodles. Dry the noodles by absorbing extra water with paper towel or toss noodles in a non-stick skillet over medium-high heat until dry. Set aside.

Melt 2 tablespoons butter in medium saucepan over medium high-heat. Add broccoli and sautee for 1 minute.

In a separate bowl, whisk together cream and egg yolk and add to saucepan. Continue to whisk and cook for only 1 to 2 minutes. Add garlic and cheese and whisk quickly until heated through.

Remove from heat and stir in the remaining butter and chopped parsley. Pour over shirataki noodles and toss. Garnish with fresh basil leaves and tomatoes.

Add salt and fresh ground pepper if desired.

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