Wednesday, April 24, 2013

ALFREDO SAUCE FOR VEGETABLES


Adopted from Wheat Belly Recipes.
4 tablespoons butter
1 clove garlic, minced
3/4 cup heavy cream
3/4 cup grated Parmesan cheese
1/4 cup grated Pecorino Romano cheese
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
Pinch of ground red pepper
1 tablespoon minced fresh parsley (optional)
Set a large pot of water over high heat. Cook chosen veggie. Drain.
In the same pot over low heat, cook the butter and garlic for 2 minutes, or just until the garlic is fragrant. Add the cream, Parmesan, Pecorino Romano, salt, black pepper, and red pepper. Cook for 2 minutes, or until heated through. Add the veggie and toss to coat well.
Sprinkle with the parsley.

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