Browned Butter Vegetables with Almonds

SUBMITTED BY: Wilemon PHOTO BY: Wilemon

"I don't quite know what happens when butter just starts to brown, but it takes on a wonderful 'nutty' aroma. Once the butter starts to simmer, watch very closely to make sure it doesn't burn. My husband loves vegetables cooked this way. I have used many different types of fresh vegetables and this seems to work with most any vegetable. (This recipe is for 1 1/2 pounds vegetables.)"

PREP TIME	15 Min
COOK TIME	15 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

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INGREDIENTS

1/2 cup butter
1 teaspoon garlic salt
1 teaspoon garlic pepper
2 tablespoons sliced almonds
2 tablespoons white wine
1 medium onion, chopped
1 medium red bell pepper, chopped
2 cups chopped broccoli
2 cups chopped cauliflower

READ REVIEWS (29)

DIRECTIONS

Melt butter in a skillet over medium-low heat. Season with garlic salt and garlic pepper. Mix in almonds and cook until golden brown. Stir in wine, onion, red bell pepper, broccoli and cauliflower. Cook 5 minutes, or until vegetables are tender.

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REVIEWS

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Reviewed on Jan. 30, 2006 by Wilemon

If you perfer your vegetables mostly tender, cook them briefly first in about an inch of water,(about 1/2 way cooked) then drain and add to browned butter mixture, once the wine is added the butter will slow greatly with browning, watch closely for first signs of browning, wait for nutty aroma, then add wine, then vegetables and allow to simmer.

19 users found this review helpful

Reviewed on Feb. 15, 2007 by Shrinking Chef

This is GREAT!!! The only reason I'm not giving it a 5 is b/c all the butter isn't necessary. I used 3T. and even that I thought was too much. To cut some cals I think I'm going to sautee in UnChix broth. I'll finish w/1 T. of browned butter. Totally forgot to add the wine, but it was great w/o. I added the onions, garlic and almonds at the same time so they would sweeten and tenderize as well. Used red onion for added sweetness. This time I only used broccoli, but I see this method arising time and time again w/different vegetable combos!!! Great for a vegetarian diet if u can cut some of the fat!

3 users found this review helpful

Reviewed on Jan. 4, 2007 by CALBERSHARDT

Yummy recipe. I've made it twice reducing the butter on the second time and it was still great with 3/4 of the amount of butter. I steamed the veggies for just a couple of minutes beforehand both times.

3 users found this review helpful

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Recipe Submitter:

Wilemon

	Cooking Level: Expert Home Town: Afton, Virginia, USA Living In: Larkspur, Colorado, USA
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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 181

Total Fat: 16.6g
Cholesterol: 41mg
Sodium: 555mg
Total Carbs: 6.8g
Dietary Fiber: 2.7g
Protein: 2.6g

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