Edamame Puree served alongside a grilled Vietnamese pork chop
(Photograph by Scott Martin)
Edamame, or soybeans in the pod, are a common dish in Japanese cuisine. Typically served in their shells with a sprinkling of course salt, edamame pack a nutritional punch of fiber, iron, protein, and Vitamin K. My Edamame Purée puts a unique spin on this popular dish. Tender edamame cooked in vegetable stock, seasoned with salt and pepper, and pureed with a bit of their cooking liquid and a touch of creamy Greek yogurt. Easy and hearty, this side dish is sure to be a hit.
Frozen edamame cooking in vegetable stock
(To view this recipe, click on the blue title of the blog post above*)
Edamame Purée
Ingredients:
- 16 oz. frozen, shelled edamame
- 3 cups vegetable stock
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup 2% plain Greek yogurt
Directions:
- In a large sauce pan combine the frozen edamame and the vegetable stock. Cook over medium heat until the edamame are tender, around 8-10 minutes.
- Drain the cooked edamame, saving 1/2 cup of their cooking liquid. Place the edamame in a food processor along with the reserved cooking liquid, the seasonings and the yogurt. Puree until smooth.
Tagged: Asian, edamame, Greek yogurt, side dish, soy beans, vegetable stock
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