Butter-Braised Vegetables

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Makes 4 servings in about an hour


2 tablespoons water

4 tablespoons butter, more or less

1 carrot, peeled and cut into chunks

1 white turnip, peeled and cut into chunks

1 parsnip, peeled and cut into chunks

1 medium waxy ("new") potato, peeled and cut into chunks

About 20 green beans, trimmed

6 to 8 pearl onions, peeled

4 cloves garlic

Salt and pepper

4 scallions, trimmed and cut into 2-inch lengths

Chopped fresh parsley leaves for garnish

Directions
1. Melt the butter in small casserole or medium saucepan over medium-low heat. Add 2 tablespoons water and all the vegetables except the scallions, along with some salt and pepper. Cover and cook over low heat, stirring occasionally, until the vegetables are very tender, at least 30 minutes.

2. Uncover, add the scallions, and cook, stirring once or twice, until the scallions wilt. Taste and adjust seasoning, garnish, and serve.
 




Matriarchy

Member since Sep 2007

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