I am not a dietitian, I am a Research and Development Chef with a Nutritional Concentration. This site is based on opinions I've formed through my research and experience working for manufactured food processors.

Saturday, August 14, 2010

Lemon Cress Beurre de Rocquencourt

1/2 lb. Buerre de Rocquencourt (or any variety of green beans)
1 TBSP lemon cress, minced
1 TBSP clarified butter
Salt TT

Blanch the beans or steam them in the microwave.  Meanwhile, heat the clarified butter on low temperature and toss in 1/2 of the lemon cress.  Combine the mixture with the beans, add the remainder of the lemon cress and salt to taste.

Serves 4

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