BROWNED BUTTER VEGETABLES WITH ALMONDS
I don't quite know what happens when butter just starts to brown, but it takes on a wonderful 'nutty' aroma. Once the butter starts to simmer, watch very closely to make sure it doesn't burn. My husband loves vegetables cooked this way. I have used many different types of fresh vegetables and this seems to work with most any vegetable. (This recipe is for 1 1/2 pounds vegetables.)
Provided by Wilemon
Categories Broccoli Side Dishes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Melt butter in a skillet over medium-low heat. Season with garlic salt and garlic pepper. Mix in almonds and cook until golden brown. Stir in wine, onion, red bell pepper, broccoli and cauliflower. Cook 5 minutes, or until vegetables are tender.
Nutrition Facts : Calories 184.8 calories, Carbohydrate 7.4 g, Cholesterol 40.7 mg, Fat 16.6 g, Fiber 2.6 g, Protein 2.5 g, SaturatedFat 9.8 g, Sodium 509.7 mg, Sugar 3 g
ALMOND BROWN BUTTER
Steps:
- In a small saucepan melt butter over moderately low heat and continue to heat until golden brown with a nutlike fragrance. (Bottom of pan will be covered with brown specks.) Pour butter through a sieve lined with a dampened paper towel into a bowl and discard solids. In a small skillet heat brown butter, almonds, and lemon juice until heated through.
- Serve sauce over fish, chicken, rice, or vegetables such as asparagus, broccoli, or green beans.
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