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Edamame-Garlic Puree

Edamame-Garlic Puree

Cooking Light JANUARY 2003

  • Yield: 5 servings (serving size: 2/3 cup)

Ingredients

  • 4 cups frozen blanched shelled edamame (green soybeans)
  • 10 garlic cloves, peeled
  • 1/4 cup soft silken tofu
  • 1 1/2 teaspoons lemon juice
  • 3/4 teaspoon salt
  • 1/8 teaspoon black pepper

Preparation

Bring 2 quarts water to a boil in a medium saucepan over medium-high heat; add edamame and garlic. Cook for 5 minutes. Drain in a colander over a bowl, reserving 1/2 cup liquid.

Combine edamame, garlic, 1/2 cup cooking liquid, and tofu in a food processor, and process until smooth (about 3 minutes). Add lemon juice, salt, and pepper, and pulse to combine.

Nutritional Information

Amount per serving
  • Calories: 176
  • Calories from fat: 27%
  • Fat: 5.2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 3g
  • Protein: 13.8g
  • Carbohydrate: 16.9g
  • Fiber: 6.6g
  • Cholesterol: 0.0mg
  • Iron: 2.8mg
  • Sodium: 402mg
  • Calcium: 95mg
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Edamame-Garlic Puree Recipe

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