Coriander Walnut Filling
Description
This Vietnamese bread features Walnuts, Cloves. The flavors come together beautifully. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
-
Two 3/4-pound bunches Spinach 3 c Packed fresh coriander Sprigs 2 c Packed fresh flat leafed Parsley sprigs 1 c Fine fresh bread crumbs 1/4 c Honey 2 lg Egg whites 1 1/2 ts Salt 1 ts Ground cumin 1 ts Ground coriander seeds 1/4 ts Freshly ground black pepper
-
Preheat oven to 350 degrees.
-
In a baking pan toast walnuts in one
-
layer in middle of oven 10 to 15 minutes, or until lightly colored, and
-
cool completely.
-
Mince garlic and discard stems from spinach.
-
Have ready a large bowl of ice and cold water.
-
In a 3-quart kettle half filled with boiling salted water blanch spinach 20 seconds and with a slotted skimmer
-
transfer to ice water to stop cooking.
-
Return water to a boil and blanch fresh coriander and parsley 5 seconds.
-
Drain herbs in a colander and transfer to ice water to stop cooking.
-
Drain spinach and herbs in colander and squeeze in small handfuls until as dry as possible.
-
In a food processor pulse walnuts just until finely ground.
-
Add garlic, spinach mixture, and remaining ingredients and pulse just until smooth.
-
Filling may be made 2 days ahead and chilled, covered
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 784.8kcal
- % Daily Value *
- Total Fat 78.0g120%
- Saturated Fat 7.3g37%
- Cholesterol 0.0mg0%
- Sodium 2.4mg1%
- Total Carbohydrate 16.4g6%
- Dietary Fiber 8.0g32%
- Sugars 3.1g
- Protein 18.2g37%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, blending, boiling, bread, cloves, coriander, filling, nuts, title, vegan, vietnamese, walnut, walnuts
