Browned Butter with Garlic Scapes (Over Local Mixed Veggies)

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Browned Butter with Garlic Scapes (Over Local Mixed Veggies)

Learn how to make perfect Browned Butter - with its nutty rich flavor and toasty depth, instantly enhances all it touches. Easy to make, here enhanced with just picked garlic scapes - a spring delicacy; a fresh garlicky-green flavor, milder than garlic.

Prep Time3

Cook Time8

Total Time12

Course: side butter, side sauce

Cuisine: American, French

Keyword: beurre noisette with garlic scapes, Browned Butter with Garlic Scapes, How to brown butter

Servings: servings; serves 8 - 16 servings

Author: Karen Sheer a zest for life

Ingredients

4 ounces unsalted butter* high-quality, European-style recommended
3 tablespoons Garlic Scapes* sliced into cylinders 1/8" - 1/4"
1/4 teaspoon salt I use Himalayan Pink, or use sea salt (or more to taste)
3 pinches white pepper

Instructions

A SIMPLE recipe - melting, stirring and browning butter; off heat add sliced Garlic Scapes, salt & pepper

Cut butter into even 8 tablespoons and add to a small-medium pan.
I use a vintage light enameled cast-iron pan. The light color enamel lets you see clearly as the butter browns. (Check vintage shops and the internet.) Otherwise a stainless sauce pan is acceptable.
Melt over low-medium heat. In a few minutes, the butter will melt and begin to splutter.
As the butter cooks, time to stand by and stir the butter. It will become light brown - use a wire whisk and continue to stir. The milk solids will continue to brown, and it will smell beautifully nutty. When you see deep golden bits of butter remove from heat. Do not overcook here (cooking too long you will have a bitter, burnt butter.) Remove from the heat! (Will stop from cooking further.)
More info: The butter will foam and will be incorporated into the butter as you stir. You may gently skin the foam as well.
Let cool, about 4 minutes and ADD: 3 tablespoons sliced Garlic Scapes, Salt and White Pepper. (Do not add scapes to very hot butter, let it cooled down a bit.) Taste for salt!

How to Use Garlic Scape Browned Butter:

Serve warm browned butter straight it of the skillet.
The butter will become solidified when it cools. This can be stored in a clean glass container with a good seal for further use, and gently reheated.

Steamed Vegetables: Serves Six

In a standard pot, add a steaming basket; add water just to come up to the basket (about 2 inches.)
Add 18 ounces of your favorite veggies and cover. I have used: 6 ounces snow peas (strung), 6 ounces small-narrow zucchini (sliced), 6 ounces combination of green beans and wax beans (trimmed) and 6, 4 inch breakfast radishes, cut in half lengthwise.
Steam over low heat until crisp tender, about 8 minutes. (If not serving immediately, add to colander with cold water to stop cooking.)

To Serve:

Add the steamed vegetables to a bowl and top with 3 - 4 tablespoons of Browned Butter with Garlic Scapes (taste for salt.) Serve extra butter on side, or use in your next recipe.

Notes

*Unsalted butter - choose a high quality European-style butter, such as Kerrygold Unsalted Butter. If you choose a common unsalted butter, look for one without "natural flavorings" please! These are chemicals and fake flavors, unfortunately in most commercial butters.

*Garlic Scapes - seasonal, appearing in late spring and early summer - they are crispy mild tasting shoots from the hardneck garlic plant. Delicious!

See text for IDEAS - How to use Browned Butter.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition