| Ingredients for Frankfurt Green Sauce 2 Servings 3 cups mixed herbs (parsley, chives, chervil, borage,spinach greens, watercress, tarragon, basil, 1 pimpernel 1 cup sour cream (or plain yoghurt) 2 small onions, coarsely chopped 2 Tbsp. cream 2 Tbsp. White pepper, ground 1 small pinch of sugar 1 to 2 eggs, hard boiled and coarsely chopped Directions Choose all or merely a selection of the herbs and greens mentioned in the list of ingredients (using the tarragon more sparingly than the others.) Wash them thoroughly and drain on paper towels. Coarsely chop the greens; loosely packed, they should amount to about 3 cups altogether. Take 2 cups of the greens, combine with the sour cream or yogurt and the onions, and purée in the blender or processor; add a few tablespoons of cream if it doesn't seem to be fluid enough. The rest of the greens should just be finely chopped and stirred in a mixing bowl with the purée in order to give the sauce a little bite. Stir in as much mayonnaise and low-fat cottage cheese as it takes to produce a smooth, creamy sauce. Season with salt, pepper, and a very little sugar. The hard boiled eggs can either be mixed in with the sauce or strewn over it as a garnish. Makes 2 - 3 cups. | Best Vegetarian Recipes Online Dating Your ultimate source for finding vegetarian and vegan friends and romance Free profile set up Browse members for free Find your perfect veggie match Successfully matched couples throughout the world Thousands of members Click here to see our latest members. |
