HONEY GREMOLATA
Provided by Oliver Schwaner-Albright
Categories condiments
Time 30m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- In a bowl, mix together 1/2 cup parsley and remaining ingredients. Season to taste. Cover and refrigerate for at least 30 minutes and up to 24 hours. Just before serving, mix in remaining 1/2 cup parsley.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 23 grams, Carbohydrate 7 grams, Fat 27 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 106 milligrams, Sugar 3 grams
HONEY-GLAZED CARROTS WITH CARROT TOP GREMOLATA
Dark honeys, like buckwheat, bring a touch of earthy sweetness to these lightly glazed beauties. The gremolata, made with the frilly green carrot tops, make a delicious and pretty finishing touch while adding to your #wasteless repertoire. If bunched carrots with tops aren't available, use parsley for the gremolata instead.
Provided by Mindy Fox
Categories Carrot Root Vegetable Side Dinner Kid-Friendly Vegetarian Vegetable #WasteLess Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine carrots, butter, orange juice, honey, and 1 tsp. salt in a large wide heavy pot. Cover and cook over medium heat until carrots are crisp-tender, 10-12 minutes.
- Meanwhile, rinse about 1 bunch worth of carrot tops and pat dry. Coarsely chop to yield about 2/3 cup. Combine tops with garlic, lemon zest, oil, and 1/4 tsp. salt in a small bowl.
- Uncover carrots and continue to cook, stirring occasionally, until sauce reduces enough to coat carrots, 8-10 minutes. Remove from heat. Stir in lemon juice and cayenne; adjust seasonings.
- Transfer carrots to a platter and top with carrot top gremolata.
HONEYED CARROTS WITH CITRUS-BASIL GREMOLATA
I love the scent of fresh basil. It's even better when paired with fresh citrus peel! In this recipe, the carrots are sweetened with a touch of honey, then topped with a lively citrus-basil gremolata. -Naylet LaRochelle, Miami, Florida
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the parsley, basil, lemon zest, orange zest, garlic and pepper flakes if desired; set aside., In a 2-qt. microwave-safe dish, combine carrots and 1/4 cup water. Cover and microwave on high for 3 minutes; stir. Cover and cook 3-4 minutes longer or until tender. Drain. Combine the honey, oil, salt and pepper; stir into carrots., Transfer carrots to a serving plate and sprinkle with parsley mixture.
Nutrition Facts : Calories 113 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 229mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 4g fiber), Protein 1g protein.
CHEF JOHN'S GREMOLATA
This sharp, fresh, and very green Italian condiment is the perfect garnish to those rich, stick-to-your-ribs recipes that dominate fall and winter menus.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Stir parsley, olive oil, lemon zest, garlic, salt, and pepper together in a small bowl until well-combined.
Nutrition Facts : Calories 127.5 calories, Carbohydrate 1.8 g, Fat 13.6 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 1.9 g, Sodium 5.1 mg, Sugar 0.2 g
More about "honey gremolata food"
15 GREMOLATA VARIATIONS FOR ANY DISH - FOOD & WINE
From foodandwine.com
Estimated Reading Time 5 mins
- Celery Root Bisque with Walnut-Parsley Gremolata. Food & Wine's Kay Chun sneaks a small piece of creamy, nutty Parmesan cheese into this lovely soup, giving it an excellent flavor boost.
- Grilled Snapper with Four-Herb Gremolata. For snapper fillets with perfectly crisp skin, chef Jennifer Carroll only seasons the flesh side before laying the fish on a very hot grill.
- Roasted Carrots with Carrot Top Gremolata. The chopped carrot greens turn into a tasty topping (along with cilantro, lemon zest and jalapeno) for sweet roasted carrots and shallots.
- Herb-Crusted Rack of Lamb with Gremolata Pesto. Lamb is Kelly Liken's favorite food in the world, and she thinks Colorado lamb is the best. To show it off, she makes a pesto-like sauce by combining gremolata--a mixture of parsley, lemon zest and garlic--with pine nuts and olive oil.
- Sautéed Collards and Cabbage with Gremolata. These crunchy sauteed greens from TV chef Carla Hall get big flavor from garlic, lemon and crushed red pepper.
GREMOLATA RECIPE | FEASTING AT HOME
From feastingathome.com
5/5 (27)Calories 49 per servingCategory Sauces
- Place chopped parsley, garlic, zest, lemon juice, olive oil, salt and pepper in a small bowl. Give a stir. Taste. Add more lemon juice if you like. (You want this salty and lemony.) If you want a looser consistency add a little more oil. Add a pinch of chili flakes for heat.
- Place unchopped parsley, garlic and zest in a food processor and pulse until chopped. Add oil, salt & pepper and lemon juice. Pulse again, until uniformly combined but not too smooth. Taste and adjust salt and lemon juice. Add chili flakes for a touch of heat if you like. Add more oil for a looser consistency.
HONEY-MARINATED PORK WITH GREMOLATA RECIPE | BON APPéTIT
From bonappetit.com
4/5 (16)Servings 6
- Place pork in 11x7x2-inch glass baking dish. Whisk honey, garlic, and orange juice in small bowl. Pour over pork; turn to coat. Sprinkle pork with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Cover and chill at least 2 hours. DO AHEAD Can be made 1 day ahead. Keep chilled.
- Preheat oven to 375°F. Transfer pork to plate; reserve marinade. Heat oil in large ovenproof skillet over medium-high heat. Add pork to skillet. Brown on all sides, turning often, about 4 minutes. Transfer to oven; cook until instant-read thermometer inserted into center of pork registers 150°F, 15 to 20 minutes. Transfer to cutting board; let rest 5 minutes. Reserve skillet.
- Pour reserved marinade into same skillet; add wine. Boil gently until reduced to 1/2 cup, 3 to 4 minutes. Season with sea salt and pepper.
- Mix orange peel, thyme, rosemary, and sage in small bowl for gremolata. Cut pork crosswise into 1/2-inch-thick slices; transfer to platter. Pour sauce over pork. Sprinkle with gremolata and serve.
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