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Green Noodles With Lox And Cream Recipe
|Garlic||1 Clove (5 gm)|
|Whipping cream||1 Cup (16 tbs)|
|Green noodles||1⁄2 Pound|
|Freshly ground white pepper||1 Pinch|
|Lemon juice||1⁄2 Teaspoon|
|Parsley||1⁄2 Bunch (50 gm)|
Serving size: Complete recipe
Calories 2188 Calories from Fat 1089
% Daily Value*
Total Fat 122 g188.1%
Saturated Fat 66.5 g332.7%
Trans Fat 0.1 g
Cholesterol 580.3 mg
Sodium 6852.7 mg285.5%
Total Carbohydrates 193 g64.4%
Dietary Fiber 11.8 g47%
Sugars 23.9 g
Protein 56 g112.7%
Vitamin A 96.6% Vitamin C 132.5%
Calcium 34.3% Iron 49.4%
*Based on a 2000 Calorie diet
Peel and dice the garlic.
Heat the butter in a large saucepan or a frying pan.
Saute the onion and garlic until golden brown.
Pour in the cream and simmer for 15 to 20 minutes, stirring occasionally, until thick and creamy.
Bring the water to a boil in a large pot Add the salt and oil.
Cook the noodles 10 minutes in actively boiling water.
Finely dice the lox and add to the cream sauce.
Season with the pepper, lemon juice and some salt if desired.
Wash and pat the parsley dry, cut in thin strips and add to the cream sauce.
Drain the noodles, mix with the cream sauce.