PARMESAN POPOVERS WITH CRISPY SAGE GARLIC BUTTER
These perfect parmesan popovers are light, airy, hinted with browned butter and parmesan cheese, and are SO delicious.
Provided by Tieghan Gerard
Time 50m
Number Of Ingredients 10
Steps:
- 1. Heat 2 tablespoons butter, the garlic, and sage in a small skillet over medium heat and cook the butter until it begins to brown and the sage is crisp, about 3-4 minutes. Remove the garlic and sage from the skillet and reserve for making the sage garlic butter. 2. Position a rack in the lower third of the oven. Preheat the oven to 450 degrees. 3. Place 1 teaspoon of butter in each cup of a 6 cup standard popover pan. Alternately, you can use a 12-cup muffin pans and make 10 mini popovers. Transfer the popover pan to the oven.4. In medium bowl, vigorously whisk together the milk and eggs until frothy, about 1 minute. Add the browned butter, flour, parmesan, salt, and pepper - if using, and whisk to combine. It's OK if there are small lumps. 5. Carefully remove the popover pan from the oven and carefully swirl the butter around the cups to grease the pan. Evenly divide the batter between the popover cups, filling them about 3/4 of the way full. Transfer to the oven and bake for 20 minutes. Lower the oven temperature to 350 degrees. Bake another 15-20 minutes, until puffed, golden and crisp. 6. Meanwhile, make the sage butter. Mash the reserved garlic with a fork. Chop the crispy sage. Stir both the mashed garlic and sage together with 4 tablespoons butter.7. Serve the warm popovers immediately, with sage butter.
Nutrition Facts : Calories 328 kcal, ServingSize 1 serving
SAGE BROWN BUTTER SAUCE
This sage brown butter sauce recipe features butter, garlic, and sage and is a luxurious addition, poured over butternut squash or savory mashed potatoes.
Provided by Rebecca Franklin
Categories Sauce
Time 10m
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Melt the butter in a medium saucepan set over low-medium heat. When the butter begins to get just slightly bubbly, add the chopped garlic clove.
- Stir the garlic in the butter for 1 minute. Add the chopped sage to the garlic butter and continue stirring and cooking the mixture for 2 to 4 additional minutes, until the butter has turned very light brown and has a rich, nutty aroma.
- Season the sage brown butter sauce with ground black pepper and salt.
- Serve and enjoy.
Nutrition Facts : Calories 27 kcal, Carbohydrate 0 g, Cholesterol 8 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 79 mg, Sugar 0 g, Fat 3 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
BUTTERNUT SQUASH GNOCCHI WITH GARLIC-SAGE BUTTER OVER WILTED SPINACH
A delicious dish for fall! Pillowy gnocchi made with a combination of butternut squash and potato tossed in a garlic- sage butter and served over a bed of wilted fresh spinach. Top it all off with a sprinkle of freshly grated Parmigiano-Reggiano cheese, and you have yourself an elegant meal!
Provided by Kim's Cooking Now
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Gnocchi Recipes
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- Pour water into the pot of a multi-functional pressure cooker (such as Instant Pot®) and place a steamer basket inside. Place butternut squash and potatoes in the steamer basket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use a pot holder to remove the steamer basket and set aside to allow the squash and potatoes to cool slightly, about 5 minutes.
- Press the squash and potatoes through a ricer into a large bowl. Add egg and salt, and mix thoroughly. Sift about 1 1/2 cups of flour over the mixture and mix to combine. If the mixture is still sticky, add a bit more flour until it comes together. Turn out mixture onto a well-floured surface and knead slightly, adding more flour until the dough is no longer sticking to your hands or to the surface.
- Divide dough into 4 parts. Line 2 baking sheets with parchment paper and dust with flour.
- Take 1 piece of dough and roll it into a 1/2-inch thick rope on the floured surface. Cut the rope lengthwise into 1/2-inch pieces. Working with 1 piece at a time, roll each piece down a floured gnocchi board to make ridges. Transfer gnocchi onto the prepared baking sheet. Repeat with remaining dough. Place baking sheets in the freezer while you prepare the sauce and spinach.
- Bring a large pot of salted water to a boil.
- Meanwhile, place wet spinach in a large skillet over medium heat. Cover and allow condensation to build until the spinach starts to wilt, about 3 minutes. Remove lid and stir the spinach until wilted and the pan begins to dry. Divide spinach among 4 serving plates.
- Combine butter and olive oil in the same skillet that you cooked the spinach. Heat over medium-high heat until mixture begins to foam. Add sage, garlic, and red pepper and swirl the pan to combine. Remove from heat.
- Cook gnocchi in boiling water until they float, 3 to 4 minutes per batch. Remove with a slotted spoon and transfer to the skillet with the garlic-sage butter. Toss lightly to coat. Place gnocchi on top of spinach on the serving plates and sprinkle each with 1 tablespoon Parmigiano-Reggiano cheese. Serve immediately.
Nutrition Facts : Calories 572.2 calories, Carbohydrate 79.1 g, Cholesterol 81.4 mg, Fat 22.5 g, Fiber 8.7 g, Protein 17.5 g, SaturatedFat 9.7 g, Sodium 1484.4 mg, Sugar 3.6 g
GARLIC BUTTER
Sometimes the basics are the best! I've used this simple recipe for years to make garlic bread, and any leftovers go great on barbequed steaks, pasta, rice or potatoes. You can use any butter or margarine you like. Also, fresh or minced garlic in a jar works well. Adjust the amount of garlic to your taste.
Provided by Denyse
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 10m
Yield 16
Number Of Ingredients 7
Steps:
- In a small bowl, combine softened butter, minced garlic and parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth.
Nutrition Facts : Calories 110.3 calories, Carbohydrate 0.5 g, Cholesterol 31.9 mg, Fat 12 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 7.6 g, Sodium 445.5 mg
WARM SAGE AND GARLIC BUTTER SAUCE
On those nights when you aren't sure what to make for dinner. This sauce comes together quickly and tastes delicious. Serve over your favorite cheese ravioli or pasta with veggies. This also tastes good on chicken.
Provided by Little Red Bug
Categories Low Protein
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- 1. Heat the butter and oil in a small skillet over high heat.
- 2. When bubbling, add sage and cook for about 30 seconds.
- 3. Then, add garlic and cook until you can smell it.
- 4. Remove the pan from the heat and stir in parsley.
- 5. Season with a pinch of salt and plenty of pepper.
Nutrition Facts : Calories 458.9, Fat 50.4, SaturatedFat 18.5, Cholesterol 61.1, Sodium 206.7, Carbohydrate 3.5, Fiber 1.1, Sugar 0.1, Protein 0.9
GNOCCHI WITH SAGE-BUTTER SAUCE
A delicious sage, butter, garlic and cheese sauce makes a delicious side dish or complete meal!
Provided by Gina Izzy Shores
Categories World Cuisine Recipes European Italian
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil over high heat. Add the gnocchi pasta, and cook until they float to the surface, 2 to 3 minutes; drain.
- Melt the butter in a skillet over medium heat. Stir in the garlic, and cook until the garlic has softened and is beginning to turn golden brown, about 4 minutes. Stir in the sage and salt for a few seconds, then add the cooked gnocchi. Toss gently with 1/4 cup of Parmesan cheese and the pepper. Sprinkle with the remaining 2 tablespoons Parmesan cheese to serve.
Nutrition Facts : Calories 768.2 calories, Carbohydrate 61.6 g, Cholesterol 140.2 mg, Fat 51.8 g, Fiber 3.5 g, Protein 15.7 g, SaturatedFat 32.1 g, Sodium 977.4 mg, Sugar 0.2 g
GARLIC-BUTTER STEAK
This quick-and-easy skillet entree is definitely restaurant-quality and sure to become a staple at your house, too! -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Mix 1 tablespoon butter with parsley, garlic and soy sauce., Sprinkle steak with salt and pepper. In a large skillet, heat remaining butter over medium heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-7 minutes per side. Serve with garlic butter.
Nutrition Facts : Calories 316 calories, Fat 20g fat (10g saturated fat), Cholesterol 124mg cholesterol, Sodium 337mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein.
GARLIC BASIL BUTTER
Instead of serving plain butter alongside an assortment of fresh breads, prepare this herb-laden whipped butter. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 10m
Yield 1/2 cup.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the butter, basil, parsley and garlic powder. Beat on medium-low speed until mixture is combined. Garnish with sage and thyme.
Nutrition Facts : Calories 101 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 116mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
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