Difference between revisions of "Lemon Garlic Sour Cream Sauce"
(Created page with "40 g Butter<br> 2 cloves Fat Garlic crushed<br> 300 ml Sour Cream<br> 60 g Parmesan grated<br> 30 ml Milk (optional)<br> Juice and zest of half a Lemon<br> Salt and Pepper<br>...") |
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| + | ← [[sauces]]<br> | ||
| + | ''From the kitchen of: Alicia Wingren''<br> | ||
| + | Inspired by the recipe from The Cook Report:<br>[https://thecookreport.co.uk/lemon-garlic-sour-cream-pasta/ Lemon Garlic Sour Cream Pasta]<br> | ||
| + | '''Ingredients'''<br> | ||
40 g Butter<br> | 40 g Butter<br> | ||
2 cloves Fat Garlic crushed<br> | 2 cloves Fat Garlic crushed<br> | ||
| Line 7: | Line 11: | ||
Salt and Pepper<br> | Salt and Pepper<br> | ||
100 g Baby Spinach Leaves<br> | 100 g Baby Spinach Leaves<br> | ||
| − | Pecorino grated for serving<br> | + | Pecorino grated for serving (optional) can just use more Parmesan<br> |
<br> | <br> | ||
| − | Instructions<br> | + | '''Instructions'''<br> |
Melt the butter over a medium heat and add the garlic. Let it caramelize for about 5 minutes making sure not to let it burn. Add the sour cream, Parmesan, lemon zest and juice, milk (if using) and salt and pepper. Simmer for a minute. Stir through the spinach leaves until wilted.<br> | Melt the butter over a medium heat and add the garlic. Let it caramelize for about 5 minutes making sure not to let it burn. Add the sour cream, Parmesan, lemon zest and juice, milk (if using) and salt and pepper. Simmer for a minute. Stir through the spinach leaves until wilted.<br> | ||
<br> | <br> | ||
| − | Remove the sauce from the heat and pour over | + | Remove the sauce from the heat and pour over chicken or cooked pasta. Mix together and serve in bowls topped with a grating of Pecorino or more Parmesean. |
Latest revision as of 12:23, 24 August 2018
← sauces
From the kitchen of: Alicia Wingren
Inspired by the recipe from The Cook Report:
Lemon Garlic Sour Cream Pasta
Ingredients
40 g Butter
2 cloves Fat Garlic crushed
300 ml Sour Cream
60 g Parmesan grated
30 ml Milk (optional)
Juice and zest of half a Lemon
Salt and Pepper
100 g Baby Spinach Leaves
Pecorino grated for serving (optional) can just use more Parmesan
Instructions
Melt the butter over a medium heat and add the garlic. Let it caramelize for about 5 minutes making sure not to let it burn. Add the sour cream, Parmesan, lemon zest and juice, milk (if using) and salt and pepper. Simmer for a minute. Stir through the spinach leaves until wilted.
Remove the sauce from the heat and pour over chicken or cooked pasta. Mix together and serve in bowls topped with a grating of Pecorino or more Parmesean.
