Edamame Purée Plated With Chicken

A night of green and white plating … this Nosh experience was so much fun in designing the layout of the plate and testing which flavors of garnish would work best. I have been obsessed with this horseradish sauce that has a little spicy kick. I dotted along the sides of the centerpiece with the sauce and wasabi.

Purée method was food processor blended edamame, extra virgin olive oil, a few splashes of leftover cabbage for that veggie vitamin fix, and some vegetable or chicken sodium free soup stock!

May your green and white plating experience be memorable and off the charts with spiciness!

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