Coriander Juice
5 people added this to their Recipe Box
This recipe makes 2 cup servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp 15 mL : about | - |
| cal | 47 |
| pro | 0 |
| total fat | 5 g |
| sat. fat | 0 |
| carb | 0 |
| fibre | 0 g |
| chol | 0 mg |
| sodium | 10 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 3 |
| vit A | 6 |
| vit C | 12 |
| folate | 4 |
Ingredients
- 2 cups coriander leaves
- 1 cup parsley leaves
- 1/2 cup cold water
- 1/4 cup canola oil
- 1 pinch salt
- 1 pinch pepper
Preparation
In saucepan of boiling salted water, blanch coriander and parsley for 5 seconds. Drain and chill in ice water. Remove from ice water and squeeze dry.
In blender, purée together coriander, parsley, cold water, oil, salt and pepper until smooth. Strain through fine sieve into small bowl. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
In blender, purée together coriander, parsley, cold water, oil, salt and pepper until smooth. Strain through fine sieve into small bowl. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Source : Canadian Living Magazine: October 2007
- Keywords : Condiments/sauces; Parsley; Make-Ahead; Blend; Coriander;
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