You may also like
Categories:Viewed: 48 - Published at: 2 years ago
Ingredients
- 1/2 cup ground almonds
- 2 1/2 cups chicken stock (page 143)
- Salt and white pepper
- 2 cloves garlic, crushed
- 2 tablespoons chopped flat-leaf parsley plus 2 tablespoons to garnish
- 1/2 teaspoon sugar
- Juice of 1 lemon, or more
- Pinch of turmeric (optional)
Method
- Mix the almonds and cold stock together in a saucepan.
- Bring to the boil, season to taste, and add all the other ingredients.
- A pinch of turmeric may be used to give the sauce an attractive pale-yellow color.
- Simmer gently, stirring occasionally, for 2030 minutes, until the mixture thickens and the ingredients have blended to give a rich, flavorsome sauce.
- Serve ladled over rice, with a sprinkling of chopped parsley.
- Add some chicken, cut into small pieces, and 2 tablespoons pine nuts.
