This is a fabulous side dish made all the more rich and satisfying by the addition of toasted sesame oil. What you get is a sumptuous, velvety mash with the consistency of potatoes, the smoothness of a root vegetable puree, and the nutty richness of peanut butter. Bonus points for those wanting a hearty potato alternative that is low on the glycemic index.
Sesame Ginger Edamame Mash
Adapted from Gluten Free Girl and the Chef’s recipe for edamame mash
15 ounces frozen edamame, shelled and unsalted
3 Tbsp. toasted sesame oil
2 Tbsp. grated ginger
2 Tbsp. ponzu (you could also use soy or tamari)
2 Tbsp. red wine vinegar
1 Tbsp. fish sauce (you may need a splash more)
2 tsp. lemon juice (or lime, whatever you have on hand)
Bring a large pot of water up to a boil. Add the edamame and cook until tender, about 8 minutes. Drain and add to the bowl of your food processor. Add the sesame oil, ginger, soy sauce, vinegar, fish sauce and lemon juice. Whiz until a puree forms, scraping down the sides if needed. If your mixture is looking a little dry, drizzle in some water until you reach the desired consistency. Taste and season with extras if needed. I needed a bit more fish sauce to hit the right balance.
Serves 2 for dinner + 1 for lunch as a hearty side; could be stretched to 4 sides with ease.
Gastography 