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Author Notes: The brown butter aspect of this recipe was actually an accident. Fortunately, it was a very happy accident. —Scheherezade Daftary
1 bunch of fresh sage, 1 Tablespoon chopped and 4-5 whole leaves
2 small apples or 1 large, cored and cut into small 1/4 inch cubes
2 Tablespoons of salted butter
2 Tablespoons of apple cider vinegar
2 Tablespoons of Calvados
1 pound of fresh green beans, trimmed and cut on the bias into 2 inch pieces
5 red spring onions, bottom parts finely chopped
1/4 cup of water
Salt and Pepper
- Heat 2 Tablespoons of olive oil over medium high heat until shimmering and then add in the red spring onions. Cook until starting to brown at the edges, add green beans and sautee until the green beans have a little char on them. Lower the heat to medium low, add the water and cover the saute pan with a lid. Let the veggies steam for 10 minutes and then remove the lid to let the water evaporate. Add salt to taste.
- Heat the 2 Tablespoons of butter over a medium skillet until melted and starting to bubble. Add whole sage leaves and fry on each side for a minute. They should be nice and crispy and the butter should be beginning to brown.
- Remove the crispy sage leaves to a paper towel and then immediately throw the apple bits into the skillet along with the chopped sage. You don't want the butter to burn! Turn the heat up a little to medium high and let the apples brown in the butter. When the apples have started to brown pour in the vinegar and Calvados. Let the sauce reduce by half and then remove from the heat.
- Put green beans on a platter and then pour over the apple mixture. Garnish with fried sage leaves. Enjoy!
- This recipe was entered in the contest for Your Best Recipe with Brown Butter