You know the saying “butter makes everything better?” Well, today, we are going to take that sentiment a little further with an extra step that will give some of your recipes a totally different flavor profile, and we do that by browning the butter. Brown butter recipes have been around forever, but recently, I have been seeing them incorporated in everything from casseroles to cookies. So, I took this opportunity to take some of our normal recipes and use brown butter in the preparation to see how they turned out. Well, the results were better than I could have imagined, and I want to share them with you today. Besides, this gives me a chance to see how many alliterations I can add to one blog post:)

The first brown butter recipe is so simple, you won’t need to write this down! I’m calling it Brown Butter Beans, and the brown butter takes the humble green bean side dish to something company worthy. Start with fresh green beans that are trimmed, washed, and set aside.

In a saucepan add two or more tablespoons of butter and cook on medium high until bubbly. Swirl the pan constantly, and when the butter has turned a caramel color, remove immediately from the heat and place in a bowl. Add the beans to the saucepan with 1 tsp of the browned butter and a splash of broth (I used chicken bone broth) and sauté on medium high until they are cooked to desired doneness: approximately 8-10 minutes. When the beans are tender, add the brown butter, a few drops of sesame oil, and toss to coat. Garnish with slivered almonds and sesame seeds, if desired, and serve. These Brown Butter Beans have become a new favorite way to eat green beans and they are so good!

The second alliteration, or should I say recipe, I’m calling Brown Butter Bowties. This is a side dish that we have on occasion which is nice in that it combines a vegetable and starch in one dish and is a great accompaniment to fish or chicken proteins. First, boil bowtie pasta in salted water to desired doneness. Meanwhile, prepare the brown butter as directed above, using 2-3 Tablespoons of butter, and set aside.

While the pasta is cooking, prepare broccoli florets, microwave for 2-3 minutes, and set aside. When the pasta is done, reserve 1/8 cup pasta water and drain. Add pasta, broccoli florets, brown butter and toss to coat. Add pasta water if needed for a thinner sauce. Garnish with a sprinkling of grated parmesan cheese, pine nuts and poppy seeds, if desired, and serve. You can substitute the veggies of your choice in this side dish, and while I have had good luck with asparagus and zucchini, we prefer this dish with broccoli. Again, I have been making a version of this side dish for years, but the Brown Butter Bowtie version has elevated it to a whole new nuttier taste that is delicious.

I love simple improvements to existing recipes that take an old favorite and by the addition of something as easy as soy sauce, fresh herbs, nuts, or in this case brown butter, you have created a totally different taste that makes it seem new again. I encourage you to find ways to introduce brown butter to some of your recipes, because if everything is better with butter, it is even better with brown butter. Okay, I promise I’ll stop with the alliterations now…

Good tidings,

Diane

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