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Silk Road Cooking: A Vegetarian Journey

By Najmieh Batmanglij

Published 2000

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Onion juice for marinades should be made just before use (it turns bitter if left to stand). To make 1 cup of juice, puree 2 large peeled yellow onions in a food processor. Strain the puree through a fine-mesh sieve or food mill into a bowl, pressing to extract all the juice.

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