Butter Poached Vegetables Recipes

POACHED VEGETABLES FOLLOWED BY POACHED FISH

Poached Vegetables Followed by Poached Fish image

Provided by Mark Bittman

Time 1h

Yield 6 to 8 servings.

Number Of Ingredients 6

Ingredients

Salt
1 pound carrots, peeled and cut into sticks
1 pound potatoes, peeled (or not) and chunked
1 bulb fennel, trimmed and sliced
1 pound green beans, topped and tailed
1 to 2 pounds shrimp or other fish, peeled and/or cleaned (or both) as necessary

Steps:

Put a tablespoon or so of salt in a medium (say 6-quart) saucepan and add enough water to cover whatever you might cook. Bring to a boil.
Add the carrots, reduce the heat so the water bubbles gently (cover partly) and cook until just tender, about 5 to 10 minutes, depending on thickness. Remove, plunge into ice water (or at least cold running water). When cool, drain and put in a plastic container or sealable bag.
Potatoes: Same treatment. About 15 minutes, again depending on size. Fennel, green beans: Ditto. Five minutes or less for each.
Shrimp or fish: No different really, except if you're cooking white fish, undercook it a bit so it doesn't fall apart. Shrimp just has to turn pink, really. Cooking time for shrimp, scallops, squid: 2 minutes or so. For fillets (nothing too thin, or they will fall apart): 5 minutes or so.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 1 gram, Carbohydrate 22 grams, Fat 1 gram, Fiber 5 grams, Protein 15 grams, SaturatedFat 0 grams, Sodium 661 milligrams, Sugar 6 grams, TransFat 0 grams

BUTTER-POACHED STONE FRUIT

Butter-Poached Stone Fruit image

Stone fruit is summer in your hand. To me, there isn't a better unmessed-with food than a good, ripe peach. Still, stone fruit can be fun to play around with, and a recipe for one kind is a recipe for almost all. Peaches, nectarines, apricots, plums, mangoes and cherries all respond similarly to sautéing, poaching, macerating, grilling, roasting and drying. And once cooked, stone fruit goes with just about everything. The length of cooking time will vary, depending mostly on the quality and ripeness of the fruit. Peel it if you like, or leave the skin on to retain texture and extra flavor. (Peeled fruit will cook through faster.) To peel, plunge fruit into boiling water for 10 to 20 seconds to loosen the skin, then slip it off. When you pit the fruit - and you will need to remove the stones for each of these recipes - do so over a bowl to catch the juice, and use it instead of water where needed.

Provided by Mark Bittman

Categories condiments

Time 30m

Number Of Ingredients 5

Ingredients

2 1/2 cups sugar
5 cups water
1 stick butter
Seeds of 1 vanilla bean
1 1/2 pounds halved fruit (peaches, cherries, plums, nectarines, apricots or mangoes will work)

Steps:

Combine 2 1/2 cups sugar, 5 cups water, 1 stick butter and the seeds of 1 vanilla bean in a saucepan; bring to a boil.
Add 1 1/2 pounds halved fruit, reduce heat and cook until tender, 10 to 15 minutes.
Remove fruit from liquid. Cool slightly and serve.

BUTTER FRIED POTATOES

Butter Fried Potatoes image

This is not the healthiest dish, although it is delicious. For the people who do not like them, the onion is optional. I make it for my family often and the restaurant I work at changed their recipe to this! Add diced tomatoes alongside the onion and garlic for a tasty addition.

Provided by tenastic66

Categories Side Dish Potato Side Dish Recipes

Time 40m

Yield 4

Number Of Ingredients 5

Ingredients

4 ½ tablespoons butter
2 large potatoes, cut into 1/2-inch cubes
½ onion, diced
2 cloves garlic, minced
1 ½ tablespoons butter

Steps:

Melt 4 1/2 tablespoons butter in a large skillet over medium-high heat; cook and stir potatoes until golden brown, 10 to 15 minutes.
Meanwhile, melt remaining 1 1/2 tablespoons butter in another skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Reduce heat to medium-low and continue cooking until garlic is lightly browned, 5 to 10 minutes more. Stir onion mixture into potatoes.
Cook and stir potatoes and onion until potatoes are tender, about 10 minutes more.

Nutrition Facts : Calories 302.5 calories, Carbohydrate 34 g, Cholesterol 45.8 mg, Fat 17.5 g, Fiber 4.3 g, Protein 4.2 g, SaturatedFat 11 g, Sodium 134.6 mg, Sugar 2 g

BUTTER POTATOES

Butter Potatoes image

Buttery potatoes cooked in foil over a campfire.

Provided by Harold

Categories Side Dish Potato Side Dish Recipes

Time 1h10m

Yield 6

Number Of Ingredients 3

Ingredients

1 pound baking potatoes
1 cup butter
salt and pepper to taste

Steps:

Peel and dice potatoes, arrange in a pan or on a sheet of tin foil. Season with salt and pepper. Place butter on top.
Put potatoes on grill or in the oven at 375 degrees F (190 degrees C). Mix around so they get all buttery and don't burn. Cook until potatoes are soft.

Nutrition Facts : Calories 329.5 calories, Carbohydrate 13.2 g, Cholesterol 81.3 mg, Fat 30.8 g, Fiber 1.7 g, Protein 1.9 g, SaturatedFat 19.5 g, Sodium 222.5 mg, Sugar 0.6 g

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