BUTTER ME BROWN RECIPES

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BROWN BUTTER MASHED POTATOES RECIPE BY SHANNON DARNALL



Brown Butter Mashed Potatoes Recipe by Shannon Darnall image

Who knew mashed potatoes could get any better? Add in browned butter, Parmesan cheese, and chives, and suddenly it's a whole new ball game.Recipe courtesy of Jason Goldstein, Chop Happy. 

Provided by THEDAILYMEAL.COM

Total Time 24 minutes59S

Prep Time 9 minutes59S

Cook Time 14 minutes59S

Yield 5

Number Of Ingredients 7

2 and 1/2 pounds yukon gold potatoes, washed and quartered
6 cloves garlic, smashed
salt and pepper for seasoning
32 ounce chicken stock
1 stick brown butter (cook and swirl on medium heat until it smells nutty)
1/2 cup grated parmesan cheese
small handful fresh chives, chopped to garnish

Steps:

  • Add potatoes, chicken stock and a big pinch salt to a large pot set on medium-high heat.
  • Bring to a boil.
  • Cook for 15 minutes, then drain.
  • With potatoes still in the pot, add a small pinch of salt, a big pinch of pepper, Parmesan cheese and brown butter.
  • Smash everything together, then stir in chives.
  • Enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 469 calories, SugarContent 5 g, FatContent 25 g, CarbohydrateContent 49 g, CholesterolContent 64 mg, FiberContent 5 g, ProteinContent 15 g, SaturatedFatContent 15 g, SodiumContent 1050 mg, TransFatContent 0.7 g

TOMATO BROWN BUTTER RECIPE | EPICURIOUS



Tomato Brown Butter Recipe | Epicurious image

Tomato brown butter is the deeply savory—and slightly sweet—result of swirling fresh, raw tomato purée into fragrant brown butter. Drizzle it over roasted vegetables, grilled fish, or grain bowls.

Provided by Cortney Burns

Number Of Ingredients 4

1 large tomato (about 8 oz. or 230 g)
½ cup (120 g) unsalted butter
Kosher salt
Freshly ground black pepper

Steps:

  • Place the tomato in a blender and purée, then strain through a fine-mesh sieve; you should get about ½ cup (120 ml). Add the butter to a large skillet and gently cook over medium heat until it starts to brown and smell nutty. Stir in the smooth tomato purée (be careful; it might spatter) and simmer for another minute or so. You’re looking to slightly cook the purée but keep its brightness. The mix won’t emulsify, which is fine. Season with salt and pepper and set aside.

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