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Butter-Dipped Veggies

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Prep Time
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Serving Size

Try this amazingly delicious snack that’s a snap to make!

Ingredients

  • Fresh vegetables*
  • One stalk rhubarb or a lemon
  • One green onion
  • One garlic scape or garlic clove

 

  • One stick of unsalted butter
  • One handful microgreens
  • Pinch of salt 

Directions


  • Wash and dry the vegetables and cut into bite-sized pieces. Set aside.
  • Find a bowl that fits neatly into a pot and leave enough room for water to simmer underneath. This is your double-boiler.
  • Thinly slice the rhubarb until you have a tbsp. Mince the tbsp of rhubarb and put it in the double-boiler. If you’re using a lemon, zest the lemon, put the zest in the double-boiler.
  • Thinly slice the green onion and add to the bowl with the rhubarb.
  • Thinly slice the garlic scape or mince the garlic clove and add to the bowl.
  • Put the butter in the double-boiler and turn on the heat so it melts gently. When it’s almost melted, turn off the heat, and use pot holders to lift the bowl out of the pot and place on heat-proof surface.
  • Stir in the microgreens or herbs.
  • Drop the chopped veggies into the melted butter a few at a time and flip them around with a fork so they’re coated with the butter and flavorings. You might have to spin them around so the microgreens stick.
  • Let any excess butter drip off and lay the coated vegetables on a parchment paper-lined tray to salt.
  • Refrigerate for about twenty minutes until the butter hardens, or eat them immediately.
  • Serve & enjoy!

Tips & Tricks

  • You can use any vegetable that’s available. We had asparagus (Cook Farm), carrots, radishes (Wren Box Farm), and peas (Cook Farm) at the demo. 
  • Blanche tougher vegetables like asparagus and peas by dropping them into a pot of salted, boiling. water and let them cook for just a few minutes until they turn bright green. Lift them out of the water with a slotted spoon and put them into an ice bath.

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