Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Grapefruit | 1/2 fruit (123g) | 52 |
| Onion | 1 medium (110g) | 44 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 7 Tbs. salted butter
- 4 scallions, thinly sliced
- 1 1-inch piece fresh ginger, peeled and julienned
- 2 cups green peas
- 7 Tbs. unsalted butter
- 1 cup water
- 1 bunch fresh coriander, leaves only
- 1 pink grapefruit
- Sea salt to taste
- =
Directions
1. In large skillet, melt 31/2 tablespoons salted butter over low heat, and cook scallions and ginger until softened, about 7 minutes. Add peas and enough water to cover ingredients. Continue cooking over low heat until peas are just tender.
2. In saucepan, melt unsalted butter with 1 cup water. Using electric mixer, beat to thicken and form emulsion. Pour emulsion over coriander leaves in mixing bowl. Mix with electric mixer and strain.
3. Peel grapefruit, and cut into thin segments. Cut each segment of grapefruit in half. When peas are cooked, add remaining butter and season with sea salt.
4. To serve, arrange alternating pieces of grapefruit with portion of peas, and spoon coriander sauce around perimeter.