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Ingredients
1 ½ cups parsley leaves (preferably flat-leaf)
½ cup, plus 1 ½ tablespoons, canned or fresh chicken broth
1 tablespoon cornstarch
½ teaspoon kosher salt
½ cup heavy cream
Nutritional analysis per serving
6 grams carbs; 45 milligrams cholesterol; 157 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 15 grams fat; 1 gram fiber; 174 milligrams sodium; 2 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the parsley and a half-cup of broth in a food processor. Process for one minute. Scrape mixture into a two-cup glass measure.
- Step 2
Combine the remaining broth with the cornstarch and stir into the parsley mixture. Cover tightly with microwave plastic wrap. Cook at 100 percent for four minutes.
- Step 3
Uncover. Stir in salt. Allow to cool slightly. Whip the cream to soft peaks and fold into the parsley mixture. Serve with the demitasse carrot custards.
Private Notes