Browned Butter for Winter Vegetables

This is one of the simplest and tastiest ways to elevate the flavor of any cooked vegetable. Cook the vegetables ahead of time any way you like. Carrots, broccoli, Brussels sprouts, you name it, get a boost from the nutty flavor browned butter adds. When you’re ready to serve, reheat the vegetables in the butter while it browns. Serves 4.


4 tablespoons salted butter
2 cups cooked vegetables

  1. In a small skillet, melt the butter over medium high heat.  When the butter foams, add the vegetables. Continue cooking the butter until the milk solids* brown and the vegetables are warmed through.

*Butter is made up of butter fat, water and milk solids.  The water evaporates and then eventually when the temperature gets hot enough the milk solids brown.  The trick is to not burn them.

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