Top it with Gremolata
By The Sugar Peddler on January 03, 2011
Gremolata is a mixture of chopped parsley, garlic, and lemon peel. This is added to stews at the end of their cooking time to add pungency to the dish.
1/4 cup parsley leaves
1 small garlic clove
2 tablespoons horseradish
This is Caesar. He is my trusty zester. You will need a zester for this. If you don’t have a zester then use a grater or you can peel the citrus with a vegetable peeler and then chop it finely. Either way to achieve the zest you don’t want to hit white pith. Let’s grab a bowl and start zesting!
Zest the entire orange
Zest your lemon
Peel the leaves of the parsley off the stems and discard your stems. Chop the parsley very fine.
This is one of my shortcuts. For the garlic you can peel and chop a fresh clove, but I am as equally happy as adding 2 teaspoons of chopped garlic.
Depending on the desired heat of you want for your Gremolata grate a little or a lot of the Horseradish.
Stir and set aside for use. Maybe top your Lamb Shanks with it.
Golden, Sweet, and Informative
More Like This
Most Popular on BlogHer
Lean Cuisine believes that women should be valued for their accomplishments as opposed to their weight/appearance. Lean Cuisine's new brand campaign Feed Your PhenomenalTM reflects its new brand purpose: to feed the greatness in every woman. Check out our bloggers' posts and see how they measure their true worth plus learn how you could win a $100. Read more
Most Popular on Food
Recent Comments on Food
By Karen Ballum