There are times when you break out the fancy cookbooks, shop for the best ingredients, and spend hours in the kitchen to create swoon-worthy vegetable dishes. These are the times that remind you why you love vegetables.
And then there are times when you empty a bag of frozen broccoli into a pot so that you can put something green on the table in a hurry. These are the times that make you understand why your kids hate vegetables.
At Epicurean Butter, our finishing butters bridge the gap between gourmet vegetable dishes and easy vegetable dishes. You don’t have to spend hours in the kitchen to get buttery vegetable sides that everyone will love, any day of the week.
Epicurean Butter is made with rBST-free butter, fresh herbs and seasonings. Used in a sauté or on top of cooked vegetables, it’s the easiest way to add fresh flavor to everyday vegetable dishes.
These are just a few of our favorites. We’d love to hear about yours!
Roasted Asparagus with Sea Salt & Black Pepper Butter
Yield: 4-6 servings
1 pound medium or fat asparagus, brightly colored with tightly closed tips
4 tablespoons Epicurean Sea Salt & Black Pepper Butter
1. Heat your oven to 425 degrees.
2. Cut off tough ends of asparagus and, if spears are fat, lightly peel the skin with a vegetable peeler.
3. Drizzle asparagus spears lightly with olive oil and season with salt and pepper. Spread the asparagus evenly on a baking sheet and roast until browned and just firm-tender, about 10 to 12 minutes.
4. Toss with Sea Salt & Black Pepper Butter and serve.
Mashed Potatoes with Roasted Garlic Herb Butter
Yield: 8-10 servings
5 pounds potatoes, washed
Two 3.5 oz containers Epicurean Roasted Garlic Herb Butter
2 cups half-and-half
1 tablespoon plus 2 teaspoons salt, divided
1 bunch green onions, finely sliced
1. Place the potatoes in a large pot and add cold water to an inch above the potatoes. Stir in 1 tablespoon of salt. Cover and bring to a gentle boil until a paring knife easily pierces the potato, about 45 minutes depending on the size of the potatoes.
2. Heat the butter and half-and-half over gentle heat, add remaining salt and set aside.
3. Drain the potatoes. When the potatoes are done, drain them in a colander in your sink. At this point, turn off the heat on the butter and half-and-half.
4. Mash the potatoes.
5. Add the butter and half-and-half mixture and then the green onions. Stir gently to incorporate.
5. Season to taste and serve.