Balsamic: Rosemary Balsamic Cream

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Rosemary Balsamic Cream

 

1 tsp canola oil

4 shallots, finely chopped

1/2 cup balsamic vinegar

1/2 cup reduced-fat sour cream

1/2 tsp chopped fresh rosemary

 

 

 

 

 

Heat oil in a small saucepan over medium heat. Cook shallots until translucent

but not browned, about 5 minutes. Add vinegar, bring to a boil, then reduce heat

to a high simmer. Cook until 2/3 of liquid has evaporated and shallots are very

dark, 5 to 7 minutes. Remove from heat. Combine sour cream, rosemary and 2 tsp

water in a bowl. Spoon balsamic-shallot sauce into center of sour cream and

swirl with a toothpick. Serve with crisps.

 

Serves 8

 

Source: Self magazine

Formatted by Chupa Babi: 06.05.08

 

ChupaNote: this is terrific over a serving of bean & rice, pilaf, or a baked

potato.

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