The High-Protein Cookbook - Linda West Eckhardt [56]
Preparation time: 10 minutes
Cooking time: 7 minutes
8 ounces celeriac, peeled and chopped into 2-inch chunks
2 tablespoons unsalted butter
¼ cup heavy cream
2 tablespoons chopped fresh ginger
Salt and freshly milled black pepper to taste
Bring 4 quarts of water to a boil over high heat. Add the celeriac and cook for 7 minutes, or until fork-tender. Drain and transfer to the bowl of a food processor or blender. Add the butter, cream, ginger, and salt and pepper and purée until smooth. Taste and adjust the seasonings.
Nutritional Analysis: 252 calories, FAT 22 g, PROTEIN 3 g, CARB 13 g, FIBER 2 g, CHOL 70 mg, IRON 2 mg, SODIUM 806 mg, CALC 76 mg
Eggplant and Red Pepper Purée
Eggplants are enjoyed all over the world, and their flavor is extremely versatile. Try them with ginger, curry, or sharp olives; you can’t go wrong. This recipe renders a copper-colored purée that is beautiful next to anything. What a wonderful way to enjoy eggplant.
MAKES 4 SERVINGS
Preparation time: 10 minutes
Cooking time: 20 minutes
1 medium eggplant, peeled and cubed
½ medium onion, chopped
2 tablespoons olive oil
¾ cup roasted red bell peppers, seeded
2 tablespoons unsalted butter
salt and freshly milled black pepper to taste
Preheat the broiler. In a small bowl, toss the eggplant cubes and onion thoroughly in the olive oil. Place them on a baking sheet 4 to 6 inches from the broiler and cook, stirring the onion and eggplant chunks every few minutes, for 20 minutes, or until the eggplant is fork-tender. Transfer to the bowl of a food processor or blender and add the red peppers, butter, and salt and pepper. Purée until smooth, then taste and adjust the seasonings.
Nutritional Analysis: 140 calories, FAT 13 g, PROTEIN .1 g, CARB 6 g, FIBER 2 g, CHOL 15 mg, IRON 0 mg, SODIUM 369 mg, CALC 12 mg
Fennel Purée
This white purée ends up with a hint of licorice. Try blending it with other members of the lily family such as leeks, garlic, and shallots. Great with fish or other subtle-flavored main courses. Fennel is a Mediterranean plant with a mild licorice flavor. The feathery greenery is used as an herb, the bulb as a vegetable, and the seeds as a spice. Fennel seeds are milder and sweeter than anise seeds, which may be used as a substitute.
MAKES 4 SERVINGS
Preparation time: 10 minutes
Cooking time: 7 minutes
1 pound fennel bulb, cored and chopped into chunks
½ medium onion, cut in chunks
2 tablespoons unsalted butter
Salt and freshly milled black pepper to taste
Over high heat, bring 4 quarts of water to a boil. Add the fennel and onion and cook for 10 minutes, or until fork-tender. Drain and transfer to the bowl of a food processor or blender. Add the butter and a generous amount of salt and pepper and purée until smooth. Taste and adjust the seasonings.
Nutritional Analysis: 93 calories, FAT 6 g, PROTEIN 2 g, CARB 10 g, FIBER 4 g, CHOL 15 mg, IRON 1 mg, SODIUM 400 mg, CALC 63 mg
Spinach, Mint, and Ricotta Purée
This minty, garlicky delight is a compelling complement to beef, lamb, or fish. It is so high in protein that it could almost be a meal. Try substituting cilantro or basil for the mint, for a change.
MAKES 4 SERVINGS
Preparation time: 10 minutes
Cooking time: 5 minutes
2 tablespoons olive oil
1 garlic clove, chopped
15 ounces spinach leaves, washed thoroughly, and stems removed
3 tablespoons water
1½ cups mint leaves
½ cup ricotta cheese
1 tablespoon fresh lemon juice
1 tablespoon heavy cream
Salt and freshly milled black pepper to taste
Over medium-high heat, heat the olive oil in a skillet for 1 minute. Add the garlic, spinach, and water and cook for 3 to 4 minutes, just until the spinach is wilted. Drain and transfer to the bowl of a food processor or blender. Add the mint, ricotta cheese, lemon juice, heavy cream, and salt and pepper and purée. Taste and adjust the seasonings.
Nutritional Analysis: 296 calories, FAT 22 g, PROTEIN 14 g, CARB 13 g, FIBER 5 g, CHOL 30 mg, IRON 6 mg, SODIUM 830 mg, CALC 418 mg
Zucchini and Yellow Squash Purée
Even people