Recipe by sal
"Ginger is gently simmered in butter with green onions, garlic and Parmesan cheese."
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grated fresh ginger root
1 1/2 tablespoons
chopped green onions
1 1/2 teaspoons
red pepper flakes
grated Parmesan cheese
This was SO yummy! We used it to dip stir-fried chicken and veggies because we can't eat soy or wheat or tomato but it would also be great thinned and tossed with pasta. I did 1/4c butter and 1/4c oil to get some omega's in our diet. I didn't have green onions so I used white and it was delicious! A new favorite.
I cut the recipe in half, left out the onions, used ginger-in-a-tube, & used fresh instead of dried basil (didn't add it until the end of the cook time so it wouldn't cook the flavor out). All I have to say is... How in the world did y'all keep your cheese from forming a huge clump? As soon as I added it, it locked onto the ginger, basil & garlic & it all formed one big, gooey clump, in a pool of melted butter. :o( I whisked & whisked but never got it anywhere near "well-blended". I used fresh parmesan grated fine in my food processor, so it was very similiar in texture to the stuff in the can...maybe that was the problem. I liked the flavor combo so I'll try it another time but I'll just grate the cheese on top of the sauce after plating.
I made this sauce for spagetti squash & spaghettini pasta mixed together. It was light, flavourful & deliciously simple to make. It's one of my favorite pasta sauces to make!
Truly nice flavor combination. I wasn't sure about mixing parmesan and ginger, but the cooking allows the cheese to take on a wonderfully nutty taste, which combines well with the ginger. Mixed the sauce with soba noodles and cooked shrimp: delicious (I did not use the full amount of butter, but cut it in half and thinned the sauce with shrimp stock.)
We loved this! I did blend it in a blender - (only because my husband can't stand consistancy of sauteed onions). It ended up looking like a pesto sauce. It was fantastic!
First, I didn't have fresh ginger. I used a teaspoon of grated ginger. Maybe that affected the taste because this was way too peppery. I added a double dose of parmesan,1/2 cup of mozzerella, and a dash of milk to thin the pepper out. It wasn't bad but next time I'll put way less pepper in.
* Percent Daily Values are based on a 2,000 calorie diet.
Buttered Ginger Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 230
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