Ethiopian clarified butter is usually made from spices cooked in fat. This version suspends the flavor in caramelized onions to make a relish can be used in traditional recipes or as a topping for baked potatoes or steamed sweet potatoes, or mixed into cooked rice or quinoa for a flavorful change. Makes 1 1/2 cups
Place the onions in a large skillet over medium heat. Stir frequently, adding water only as needed to keep the onions from sticking to the pan, and cook for about 20 minutes, or until the onions are browned. Add the garlic, ginger, turmeric, cardamom, cinnamon, cloves, and nutmeg and cook or 5 minutes. Add 1/4 cup of water and scrape the bottom of th pan with a spatula to pick up and incorporate the bits on the bottom of the pan. Transfer the mixture to a blender and puree, adding water as needed to make a smooth and creamy consistency. This will keep, refrigerated, for up to 7 days.
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Serving Size: 1 Serving (961g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 444 | ||
Calories from Fat: 13 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 45.6mg | 2 % | |
Potassium 1562.8mg | 41 % | |
Total Carbohydrate 102.7g | 30 % | |
Dietary Fiber 17.6g | 70 % | |
Sugars, other 85.2g | ||
Protein 13.1g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 444
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