Rosemary Salt
Recipe: #10666
October 05, 2013
Categories: 5 Ingredients Or Less, 5-Minute Prep, One-Pot Meal, Sunday Dinner, Fat Free, Gluten-Free, Kosher, Low Carbohydrate, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Spices, more
"This diverse salt is a great addition to your spice rack. Use sparingly, as you would regular salt. Suggestions: Sprinkle on fresh tomatoes, cucumbers, or avocado. Excellent seasoning for eggs, potatoes, butternut squash, or chicken. It is also delicious on any type of roasted or grilled vegetables. You can use this in place of salt on the recipe I posted for Roasted Butternut Squash With Lime And Rosemary. I found this on KaylinsKitchen Blog."
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (13.9 g)
- Calories 10.7
- Total Fat - 0.8 g
- Saturated Fat - 0.2 g
- Cholesterol - 28.9 mg
- Sodium - 4724.1 mg
- Total Carbohydrate - 0 g
- Dietary Fiber - 0 g
- Sugars - 0 g
- Protein - 0.9 g
- Calcium - 7.1 mg
- Iron - 0.1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
To Crack Rosemary: Measure rosemary and put into food processor with steel blade attached. Process about 2 minutes, or until rosemary is broken into small bits.
Step 2
To Make Salt: Combine salt and rosemary in food processor and process with steel blade less than one minute, until salt and rosemary are well combined. Don't process too long. You want this to still have a slightly chunky texture.
Tips
No special items needed.
3 Reviews
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