Potatoes, Green Beans, and Corn in Lemon Brown Butter Sauce
If it weren’t for the brown butter sauce, this dish would be extremely healthy but pretty bland and tasteless and that butter just takes it to the next level. It’s a great way to use up vegetables if you buy too many at the store or farmer’s market (like I did) and is delicious as a leftover as well.
Adapted from Potatoes, Green Beans, and Corn in Lemon Brown Butter Sauce
The Kitchn ♦ July 2010
Serves 4-6 as a side dish
1 pound sweet potatoes, cleaned and cut into bite-sized chunks
1 pound green beans, cleaned, trimmed, and cut into bite-sized pieces
3 ears sweet corn
1 onion, frenched into thin slices
1/4 cup (1/2 stick) butter
1-2 tablespoons juice from 1/2 lemon
salt and pepper
Put the potatoes in a medium-sized pot with one tablespoon of salt and cover with cold water. Bring the water to a boil and then reduce to a simmer. Cook until the potatoes are soft. Scoop the potatoes out with a slotted spoon and into a serving bowl.
Bring the water back to a boil (adding more water if necessary) and blanch the beans for 3-5 minutes, until they are bright green and softened but still have some bite to them. Remove with a slotted spoon and add to the bowl with the potatoes.
Cook the corn following your preferred method.
While the potatoes and beans are cooking, heat a teaspoon of oil in a skillet over medium heat, and cook the onions until they are caramelized. Transfer the cooked onions into the bowl with the potatoes and beans.
With the skillet back over medium-high heat, melt the butter. Continue to cook it, swirling the butter occasionally in the pan, until the butter darkens and begins to smell nutty. Remove from heat and whisk in the lemon juice and 1/4 teaspoon of salt. The lemon juice will make the butter sizzle up and sputter before cooling down.
Drizzle the lemon-brown butter sauce over the vegetables and toss to combine. Add salt and pepper to taste. This side dish should be served warm, otherwise the butter will congeal.Tags: side, vegetable