John Myers
Tender Butter Vegetables
The perfect tender butter vegetables recipe with a picture and simple step-by-step instructions.
- 2 Carrots
- 200 g Snow peas
- 2 Spring onions with the green
- 20 g Clarified butter
- 2 Pinches Salt
- 2 Pinches Sugar
- 2 tablespoon Water
- 300 ml Boiling water
- 0,5 teaspoon Salt
- 20 g Branded butter
- 20 g Chopped parsley
- Preparation: Wash all the vegetables, then peel and slice the carrots, cut off the ends of the snow peas and cut the spring onions into small slices – put the onion greens separately.
- Preparation: Briefly sauté the white onion slices with the carrots in the heated clarified butter, sprinkle salt and sugar over them, add 2 tablespoons of water and cook with the lid on for about 10 minutes over a mild heat.
- During this time, let the snow peas simmer in boiling salted water for 4 minutes, then drain immediately and rinse with ice-cold water so that the beautiful green color is retained.
- When the carrots are done, add a little more good butter in flakes and carefully fold in the snow peas and serve sprinkled with freshly chopped parsley.
- I served these tender butter vegetables with cured beef tongue with horseradish sauce.
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