Author Topic: Chive Oil  (Read 3361 times)

Offline Nay-nay

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Chive Oil
« on: December 09, 2009, 01:46:18 am »

Recipe from The Conscious Cook by Tal Ronnen


Dots of Chive Oil, featured in Chef Tal's book The Conscious Cook, give dishes like Celery Root Soup a sleek, dramatic finish.


Ingredients:Makes 1/2 cup


1 small bunch chives
1/2 cup canola oil
Pinch sea salt
Freshly ground pepper
Blanch the chives for 30 seconds in boiling water, then drain and chill in an ice bath. Drain, wrap the chives in a towel, and squeeze the moisture out. Place in a blender with the remaining ingredients and blend for 2 minutes. Strain through a fine-mesh sieve. Put the chive oil in a plastic squeeze bottle with a small opening or use a spoon for drizzling it on the soup.

Offline Thermomixer

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Re: Chive Oil
« Reply #1 on: December 09, 2009, 06:00:26 am »
That certainly will be easy in the TMX
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Offline Kristy-Anne

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Re: Chive Oil
« Reply #2 on: February 21, 2012, 09:53:27 pm »
Can you use olive oil?

Offline Nay-nay

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Re: Chive Oil
« Reply #3 on: February 23, 2012, 07:40:39 am »
Try it - If it is too strong a taste you could use grapeseed. I hate canola too - never use it.  ;)