Saturday, August 14, 2010
Lemon Cress Beurre de Rocquencourt
1 TBSP lemon cress, minced
1 TBSP clarified butter
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.