“Eat butter first and eat it last…and live ’till a hundred years be past” -Old Dutch Proverb


I am a healthy chef. Yep, I said it. And many of my friends tease me by asking what sort of “nuts and twigs” I’ve been eating when I see them. Ha! (although it is totally true, if I were an animal I would probably be a squirrel, eating nuts and seeds and running around all the time). I digress…..my point is that as a healthy chef I really have to rely on high quality ingredients or techniques that bring about the most intense flavor so you don’t have to drench your food in butter or cream or cheese to hide bland cuisine.  This brings me to one of my most favorite things in the world to work with- browned butter. Yes, yes, I know butter isn’t the healthiest thing in the world. But that’s my point ladies and gents! By browning the butter and enhancing the flavor ten fold you can use just a little smidge of it and you get such delicious and intense flavor. Num, num, num.
Here is how to brown butter and a few ways I like to use it. Plus, it will make your kitchen smell just incredible…enjoy!
Browned Butter
gluten free, egg free, soy free, nut free

Place any amount of high quality unsalted butter (I prefer Plugra, but any good brand will be perfectly fine!)in a small metal saucepan or fry pan and turn heat to medium.  Allow butter to melt and swirl occasionally to move the foam around. After about 5-6 minutes you will probably see the edges begin to brown, continue swirling the pan until the liquid is a beautiful amber color and it smells nutty. Remove from the burner and transfer to a heat safe bowl, be sure to scrape up any delicious brown bits stuck to the bottom!
Favorite ways to use browned butter (“bb”)…..
  • Use the bb to sauté some white beans, shallot and garlic.  Add some chopped fresh spinach to the pan at the end and toss just until wilted. Squeeze of fresh lemon juice over, a touch of fresh parmigiano and a sprinkle of sea salt.
  • Toss roasted pumpkin or butternut squash wedges with the bb, add some minced sage, a light drizzle of maple syrup or sprinkle of maple sugar and sea salt.
  • Make frosting for anything fall scented- 12 T. bb (warm) + 4 c. sifted powdered sugar +1/3 c. whole milk, ½ and ½, coconut milk or almond milk.
  • Drizzle some bb over pumpkin soup or butternut squash soup and top with toasted pepitas.
 Happy healthy eating! xx, Kendra

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