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Basics – Brown Butter

Chef in Jeans August 2, 2014 Cuisine No Comments on Basics – Brown Butter

When it comes to side veggies you can find a plethora of tasty, but involved, recipes that take multiple ingredients and in some cases (if not most) take more prep and cooking time then your meat.  I believe with veggies simple is better.  Brown butter is a very simple thing that requires just a little know how and patience that’ll turn most plain vegetables into something delicious.

For this recipe I’ll be using string beans, but lima beans, carrots, corn, broccoli or pretty much any other vegetable would work.  Make sure the vegetables are blanched before hand.

Start by melting half a tablespoon of butter in a large skillet over the lowest heat your range will produce.  Cook the butter, by itself, over low heat just until it starts to take on a slight golden brown color.  It’ll start to pick up a slightly nutty aroma.   Next add in your string beans, along with a small pinch of salt, and toss.  Turn the heat up just a little bit and keep sauteing, tossing the beans every thirty seconds or so, to ensure they constantly move around.  Once the beans start sizzle, pick on or tow out and try them, since they’re blanched you’re really just warming them up.  Adjust the seasoning as you like at this point and serve.

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This whole process takes just about five minutes (not including the blanching, though that takes only about five minute as well) and gives you a healthy, good tasting, side veggie whose flavor is mild enough that it pairs well with most anything.

Make sure to be patient, dont try to rush the browning process with the butter, the line between brown butter and burnt butter is pretty fine, but hard to cross as long as you keep the heat as low as possible.

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Ripping the frills and flowers out of learning to cook and putting it into terms that men understand.

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