Everything Is Better with Brown Butter on It

Yes, that is delectable zucchini quiche next to the beans with brown butter.

Well, maybe not everything, but brown butter is a culinary delight that is right up there with chocolate, fresh corn on the cob, and garden tomatoes. It is that good, and if you haven’t tried it, then get out a little saucepan and brown some butter.

It’s not hard. On medium heat, melt a couple of tablespoons of butter, but when the butter is melted, don’t remove the pan from the heat. Instead leave the pan on for about five minutes, until the butter becomes, well, brown. You will have to watch it because while you want brown butter, you don’t want burned butter. So leave the pan on the burner until the melted butter takes on a nice brown color.

Now, what to do? You could add some chopped sage, which becomes crispy nuggets of deliciousness in the brown butter. Then, you could drizzle the brown butter and sage over green beans, the way I did on Farmer Kev’s beans pictured above.

You could drizzle the brown butter and sage over pasta with sautéed summer squash and zucchini. Sweet red peppers would make a good addition to the squash and zucchini, but for this dish, I would stay away from green peppers. Too sharp.

You could drizzle the brown butter and sage over cooked carrots. Boil or steam the carrots until tender, drain, and add the butter.

What about new red potatoes? Remember the title of this post. Of course brown butter is delicious on potatoes.

Winter squash and delicata squash also shine with a drizzle of brown butter, with or without sage.

Even though we hardly eat it anymore, I’m even going to sneak in a suggestion for fish, any white fish, but especially haddock. Bake the fish at  350° for fifteen or twenty minutes, until it is flaky.  Remove the fish from the oven and drizzle the brown butter—without sage this time—over the fish. Close your eyes as you eat the fish. You will wonder, is this fish or lobster? I don’t know why brown butter on haddock tastes like lobster. But it does.

So as August wends its way to September, as the green beans continue to flourish, as the carrots grow bigger, and as the squash and peppers ripen, treat yourself to some fresh vegetables with brown butter.

Once you do, you’ll be plotting ways to use brown butter on other things, sweet as well as savory. As I mentioned in the opening paragraph, brown butter is that good.

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