A friend of mine is doing an “Around the World” food tour, taking on a 4.5 year commitment to cook foods from different countries and regions. It’s a beautiful idea, and she’s had great success with it so far. Sadly, there are few dishes that I can eat, due to my amine allergy. But my lovely friend found a country and dishes that were mostly low amine, and we were able to substitute out the things that weren’t amine allergy friendly.
Of the three dishes we picked, the simplest was, by far, my favorite. It was supposed to be green beans we used, but we went with asparagus instead.
Asparagus in a Garlic Dill Low Amine Vinaigrette.
1 large bundle asparagus
7 medium cloves garlic, pressed
2 Tbsp safflower oil
3 Tbsp blueberry or pomegranate juice
1 Tbsp vodka
1 1/4 tsp ascorbic acid
3/4 tsp loosely packed brown sugar
A few sprigs fresh dill
4 Tbsp plain yogurt
- Wash asparagus and snap off tough ends (it will naturally snap clean where it should. You can reserve these for making homemade vegetable stock.)
- Boil water and add about 2 Tbsp salt to water. When water is boiling, add asparagus. Boil for about 5 minutes.
- While asparagus is cooking, mix together everything but the yogurt and dill. Mix until all ascorbic acid is well dissolved.
- Drain asparagus and cool down immediately under running ice cold water.
- Once asparagus is fully chilled, drop into the marinade (in a flat bottomed tupperware, or Ziplock, etc.) and ensure they’re all well coated.
- Marinate for 2 – 4 hours if possible. We were only able to marinate for about 30 minutes, and it still turned out good, but I think longer would be better.
- Serve, sprinkled with finely chopped dill and a scoop of yogurt.
Very Low Amine: asparagus, garlic, dill, salt, pomegranate juice, ascorbic acid
Low Amine: yogurt, vodka, brown sugar, safflower oil
High Amine: blueberry juice (low in tyramines, high in histamines)
Sarımsaqla göy lobya – Green beans with garlic
400 g/1 lb green beans (runner beans or French beans)
25 g/1 oz garlic
2 tbsp vegetable oil
75 g/3 oz grape vinegar
a few sprigs of dill
a few spoonfuls of plain yoghurt (optional)
Preparation: Cook the green beans in salted water for 6 to 10 minutes. Strain and set aside to cool. When chilled, add the crushed garlic, vinegar and vegetable and mix thoroughly. leave for 2 to 4 hours for the flavours to penetrate the beans. Sprinkle with finely chopped dill. Serve with plain yoghurt (optional).
47.606209 -122.332071About these adsPublished in:
- Gluten-Free Low Amine Recipes
- Low Amine Appetizers
- Soy-Free Low Amine Recipes
- Vegan Low Amine Recipes
- Vegetarian Low Amine Recipes
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