Gremolata is a classic Italian garnish made with parsley, garlic and lemon zest. Because gremolata keeps up to a week in the fridge, you may want to double or triple the recipe, then use it as a garnish for pasta, stews and bean dishes (especially white beans).
- 3 Tbs. chopped parsley
- 3 cloves garlic, chopped (about 1 Tbs.)
- 1 Tbs. lemon zest
- Creamy Cauliflower Soup
- 2 Tbs. olive oil
- 1 medium-sized onion, thinly sliced (about 1 cup)
- 1 large clove garlic, sliced
- 1 medium-sized apple, peeled, cored and diced
- 1 head cauliflower, cut into florets (about 5 cups)
- 2 tsp. lemon zest
- 1/2 tsp. sugar
- 1/8 tsp. nutmeg
- To make Gremolata: Combine parsley, garlic and lemon zest in small bowl. Set aside.
- To make Creamy Cauliflower Soup: Heat oil in large saucepan over medium heat. Add onion, garlic and apple, and sauté 7 minutes, or until soft. Stir in remaining ingredients, and cook 2 minutes more. Add 4 cups water, and bring to a boil. Reduce heat to medium-low, and simmer 15 to 20 minutes, or until cauliflower florets are very tender. Let cool 10 minutes.
- Purée soup with immersion blender or in small batches in blender or food processor. Return soup to saucepan, and bring to a simmer. Season to taste with salt and pepper. Ladle into bowls, and top each serving with 1 Tbs. gremolata.
- Serving Size: Serves 6
- Calories: 89
- Carbohydrate Content: 11 g
- Fat Content: 4 g
- Fiber Content: 3 g
- Protein Content: 2 g
- Sodium Content: 27 mg
- Sugar Content: 6 g