Mixed Green Vegetables With Herb Butter Recipes

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MIXED GREEN VEGETABLES WITH HERB BUTTER



Mixed Green Vegetables with Herb Butter image

A classical light spring dish with a fresh butter accompaniment to melt over the top.

Provided by danthemaneats

Time 40m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Place a large pan of salted boiling water over a high heat.
  • Blanch the broad beans for 2 minutes, drain and transfer to a large bowl of iced water. Once cooled remove the greyish outer skin and reserve the bright green inner bean (I know this is an arduous task but it makes a big difference).
  • Repeat this process with the peas, again cooking for 2 minutes before transferring to iced water (no need to de-shell them though)
  • To finish heat the oil & butter in a large frying pan over a medium heat. Add the peas, broad beans, snow peas and spring onion to warm through. Remove from the heat and stir in the rocket leaves just before serving.
  • Serve with the herb butter on the side to melt over the top.
  • For the herb butter blend together the butter, shallot, basil & mint until well combined. Spread out over a large piece of clingfilm and roll into a log shape before wrapping tightly. Refrigerate until ready to serve. Unwrap and cut into medium rounds with a sharp knife.

MIXED ROASTED POTATOES WITH HERB BUTTER



Mixed Roasted Potatoes With Herb Butter image

Provided by Sandra Lee

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 10

1 1/2 pounds russet potatoes
1 1/2 pounds red-skinned potatoes
2 pounds sweet potatoes
Kosher salt
1 tablespoon canola oil
4 tablespoons unsalted butter, at room temperature
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
1/2 tablespoon chopped fresh rosemary
Freshly ground pepper

Steps:

  • Cut the potatoes into 2-inch cubes. Add them to a large pot, cover them with water and add salt to taste. Bring them to a boil, cook for 10 minutes, drain and cool. The potatoes will only be partially cooked and should be completely dry before you roast them.
  • Preheat the oven to 400 degrees F. Toss the potatoes with the canola oil and spread them in one layer on a baking sheet. Roast until crispy and cooked through, about 45 minutes.
  • While the potatoes are roasting, make the herb butter: Mix the softened butter with the parsley, thyme and rosemary and add salt and pepper to taste.
  • When the potatoes are done, put them into a large bowl, toss with the herb butter and serve immediately.

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