With the inspiration of the baby potatoes & huge parsnips I set out to make a garlic herb butter to toss them in before subjecting them to a very hot oven for roasting. A large blue LeCrueset Dutch Oven was on the stove top. I pictured dumping the vegetables right into the pot before spreading them on a baking sheet. I plopped a cube of butter into the big blue pan and turned on the heat.
Distracted by the pressure cooker and then obsessing on getting the pressure, just right, so that no steam was really escaping and it was cooking nicely and then… What’s that smell?
Oh my, boiling butter. I pushed the Dutch Oven off the hot burner and let it cool. It smelled good, not burned, just browned. But I didn’t want or need browned butter for my potatoes and parsnips. It wasn’t going to hold well in a hot oven, it was done, needed to be appreciated for what it was, not filled with herbs and garlic which would mask its nutty sweetness.
The asparagus were begging for the brown butter but they weren’t joining the dinner without the blood oranges coming along. I juiced a few of the blood oranges into the browned butter, added a little salt and white pepper. I roasted the thick asparagus in the oven and gave them a bath in the Blood Orange Brown Butter sauce before serving.
The potatoes & parsnips did get the Herb Garlic Butter & Olive Oil treatment I had promised them.
Sometimes kitchen mistakes turn into something quite tasty!
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