Carrot and asparagus with pistachio butter
Carrot and asparagus with pistachio butter is a vibrant dish that combines sweet carrots, earthy asparagus, and rich pistachio butter. Easy to prepare, it serves as a wholesome side or light vegetarian main course.
Cook time 15 min
Prep time 10 min
Ingredients:
1/2 cup pistachio nuts1/2 cup butter
4 cups carrots
2 tsp ground cumin
1 tsp salt
1.50 lb asparagus
Carrot and asparagus with pistachio butter is a delightful and nutritious dish that brings together the natural sweetness of carrots, the earthy flavors of asparagus, and the rich, nutty essence of pistachio butter. This recipe is perfect for a wholesome side dish or a standalone meal. It's easy to prepare and packed with flavors that are sure to impress your guests or family members.
Instructions:
- In a food processor, pulse the pistachio nuts until they are finely chopped.
- Add the butter to the food processor and blend until smooth. Set aside.
- Peel and slice the carrots evenly into sticks or rounds, depending on your preference.
- Trim the woody ends off the asparagus and cut into bite-sized pieces if they are large.
- In a large skillet or sauté pan, melt 2 tablespoons of the pistachio butter over medium heat.
- Add the carrots to the pan and sprinkle with ground cumin and salt.
- Cook the carrots, stirring occasionally, until they start to soften and caramelize slightly, about 10-12 minutes.
- Add the asparagus to the pan with the carrots.
- Continue to cook until the asparagus is tender-crisp and the carrots are fully cooked, about 5-7 minutes more.
- Once the vegetables are done, add the remaining pistachio butter to the pan.
- Toss everything together until the vegetables are well coated in the butter and evenly heated through.
- Adjust seasoning with additional salt if needed.
- Transfer the vegetable mixture to a serving dish.
- Serve warm as a delightful side dish or a light vegetarian main.
Carrot and asparagus with pistachio butter is an elegant and simple recipe that can elevate any meal. With minimal ingredients and straightforward steps, you can create a dish that is not only visually appealing but also deliciously satisfying. Whether you're serving it as a side or enjoying it on its own, this recipe is sure to become a favorite in your culinary repertoire.
Carrot and asparagus with pistachio butter FAQ:
Cook the carrots for about 10-12 minutes until they start to soften and caramelize. Then, add the asparagus and cook for an additional 5-7 minutes until it's tender-crisp.
Yes, you can substitute pistachio butter with almond butter or cashew butter for a different nutty flavor. Ensure the consistency is similar to pistachio butter for best results.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid overcooking the vegetables.
A large skillet or sauté pan is ideal for this recipe to accommodate the carrots and asparagus while allowing even cooking.
The asparagus is done when it is tender-crisp; it should be bright green and still have a slight bite to it. Avoid overcooking, which can make it mushy.
Tips:
- Use fresh, tender asparagus for the best flavor and texture.
- Roast the pistachios lightly before blending them into butter to enhance their nutty flavor.
- Do not overcook the vegetables; aim for a tender-crisp texture to preserve their nutrients.
- Feel free to add lemon zest for a bright, zesty twist.
- For a smoother pistachio butter, you can add a tablespoon of olive oil while blending.
Nutrition per serving
8 ServingsCalories 200kcal
Protein 4.65g
Carbohydrates 12g
Fiber 4.51g
Sugar 5g
Fat 16g
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