With a pleasant toothsome crunch, these spiced boiled peanuts resemble the legumes that peanuts actually are rather than the nuts that we think they are.
- Portion size 8 servings
- Credits : Canadian Living Magazine: February 2009
Ingredients
Method
In saucepan, bring peanuts, ginger, star anise and 2-3/4 cups (675 mL) water to boil; reduce heat to medium. Boil, adding water if necessary to just cover, until nuts are tender-crisp, about 30 minutes. If there is more water than to barely cover, boil down over high heat. Transfer to bowl; let cool.Meanwhile, in separate bowl, sprinkle radish, carrot and celery with salt; mix well. Let stand for 30 minutes.
Add salted vegetables to peanuts; mix in fish sauce. Refrigerate for 2 hours. (Make-ahead: Cover and refrigerate up to 3 days.)
Nutritional facts Per each of 8 servings: about
- Sodium 232 mg
- Protein 7 g
- Calories 177.0
- Total fat 12 g
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 13 g
%RDI
- Iron 4.0
- Folate 21.0
- Calcium 3.0
- Vitamin A 9.0
- Vitamin C 3.0
