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  • EDAMAME yogurt spread

    1 vote
    EDAMAME yogurt spread
    Prep: 15 min Servings: 3
    by Foodessa
    345 recipes
    >
    Here's a very tasty and very versatile soybean spread. It's great on bread and crackers...grains...fish, meat and poultry...or even thinned out as a salad dressing. For a detailed post...refer to: http://www.foodessa.com/2010/10/edamame-spread-on-vegetable-shrimp.html

    Ingredients

    • . > (American / Metric measures) <
    • . 2 cups (300g) Edamame (de-shelled frozen soybeans)
    • . 1/2 cup (125ml) plain yogurt (2%+ fat content)
    • . 1/8 cup (25ml) pickled ginger
    • . 1 tbsp. (15ml) capers
    • . 2 tbsp. (30ml) lemon juice
    • . 1 tbsp. (15ml) rice vinegar
    • . 1 tbsp. (15ml) Dijon mustard
    • . 1 tsp. (5ml) sea salt
    • . 1 tsp. (5ml) 'fleur d'ail' (or small crushed garlic clove)

    Directions

    1. . Steam the EDAMAME beans for about 10 minutes or until fork tender. Have a bowl filled with cold water. Drain and immediately dunk the cooked beans into the water to maintain its nice green color. Cool to room temp. and set aside.
    2. . Put all ingredients into a blender at once and blitz until a smoothly coarse type texture is achieved. At this point...have a taste and see if it's to your liking.
    3. . Serve right away or store it for another time.
    4. . Store: either refrigerate up to 5 days or freeze it in an airtight glass jar for up to 1 month.
    5. . Claudia's flavourful wishes...FOODESSA.com

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