phynedyning

Bringing the Beach to Normandy Vegetables

In Recipies on February 10, 2011 at 2:27 pm

 

Alors! Les Vegetables de Normandie sur la Mer

Coastal Normandy Vegetables

 

 

The Normandy-style blend of vegetables is one of our favorite side dishes.  Most commercial, frozen blends are a mixture of cauliflower florets, broccoli florets, yellow carrots, and baby carrots.  The frozen blends are easily prepared in a microwave or steamed on the stovetop.  A Normandy blend can also be made using fresh ingredients from your local farmer’s market.

 

It is February in America’s Ukraine, Iowa.  Today, we’ll use the frozen blend.

 

Many people are familiar with the anchovy only as a rubbery, too salty, and very fishy pizza topping that should be avoided at all costs.  This recipe uses anchovy paste or minced anchovies to give Normandy blend vegetables a coastal flair.

 

I prefer using the paste because it is easy to uniformly stir into the butter sauce.  And, the tube can be re-closed and stored in the fridge.  The fillets can be used by purists who may enjoy bits of intense fish flavors in every bite.

 

4C frozen Normandy blend (1C serving per person)

2 TBS butter or margarine

¼ tsp garlic powder

1 tsp anchovy paste or minced anchovies

salt and fresh ground pepper to taste

 

In a small saucepan, melt the butter or margarine and stir in the remaining ingredients.  Allow to stand for about 10 minutes for the flavors to blend. Steam or microwave the Normandy vegetables according to package instructions.  Pour the butter sauce over the hot vegetables and toss.

 

An elegant, but fast side dish couldn’t be faster.

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