Guest guest Posted September 27, 2001 Report Share Posted September 27, 2001 * Exported from MasterCook * Savoy Cabbage With Potatoes And Brown Butter Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 346 Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces boiling or fingerling potatoes 1 1/2 pounds Savoy cabbage cut into large squares or strips 3 tablespoons Brown Butter (see separate recipe for Butter) 1/2 cup diced Taleggio or Teleme 2 tablespoons freshly grated Parmesan 2 tablespoons chopped sage Salt and freshly milled pepper SERVES 4 A rich and filling cold weather dish, this combination of flavors is excellent on its own or tossed with buckwheat pasta. Peel the boiling potatoes and cut them into 1/2- inch chunks or scrub the fingerlings and slice diagonally about 1/2 inch thick. Steam until tender, about IS minutes, then remove them to a bowl and cover to keep warm. Steam the cabbage until tender, 5 to 10 minutes. Combine the vegetables in a bowl, toss with the brown butter, cheeses, and sage, then season with salt and pepper to taste. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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