Escargots in Garlic and Parsley Ghee
Courtesy of the Cooking Channel: Philippe Bertineau, Executive Chef of Benoit
Modified for health by Kristi Tornabene
3 Tablespoons Ghee
4 ounces of finely minced shallots
1 can of Roland Escargot
2 heads of garlic, peeled and finely chopped
1 bunch of fresh parsley chopped
optional bunch of fresh tarragon, chopped
For the escargots: Melt the ghee in a saute pan over low heat, and add the shallots, snails and garlic. Slowly saute’ for 10 minutes. Season with a pinch of kosher salt, and stir in the parsley.
Can serve like this.
For party presentation add garlic and parsley ghee.
Mix together the ghee, sea salt, parsley, garlic and tarragon in a blender until very smooth.
Place 1 snail in each hole of the gratin dishes, and cover with garlic and parsley ghee up to the brim. Top each snail with a fine brioche crouton. Bake until the ghee is bubbling and the croutons are golden brown: about 7 minutes. Serve and enjoy.
Butter is contraindicated, Find it as highly beneficial, Ghee.
Escargot by Roland Foods
Escargot is highly beneficial for Blood Type A and Blood Type AB.
Making your own can save money, recipe is on the can or on the pinterest page for Blood Type A and Blood Type AB.