All Year Long, This Week

Roasted Tubers with Kale & Brown Butter Vinaigrette

Brown butter noodles are a Lancaster County staple. If you haven’t had them, give them a try! This recipe has a brown butter vinaigrette which would be tasty on noodles, but you can toss your veggies in it too!

Brown Butter Vinaigrette

This needs to be served warm on warm food…when it gets cold the butter becomes solid again.

What you need:

  • 4 tbsp butter
  • 1 lemon, zest and juice
  • 1 tbsp lemon vinegar or white wine
  • Salt
  • 1/4 cup olive oil

Brown the butter: Over medium heat, melt the butter until it foams and then begins to brown and smell nutty. Wait until it has a nice brown color and remove from heat. Let cool for 5 minutes. Whisk in the other ingredients. Store extra in the fridge and warm before using.

Roasted Tubers with Kale & Brown Butter Vinaigrette

What you need:

  • 2 handfuls of tubers. I’m using a mix of sunchokes and sweet potatoes.
  • Olive oil
  • Salt & Pepper
  • 1/4 cup brown butter vinaigrette
  • Half a kale bunch
  • Optional, cheese for serving

Heat oven to 400° F.

Cut sunchokes or potatoes into 1 inch pieces and toss with oil, salt & pepper. Roast for about 25 minutes until tender.

Meanwhile warm the brown butter vinaigrette, if made ahead of time. Rip the kale into bit-sized pieces. Once tubers are done roasting, toss with kale and brown butter vinaigrette. Serve warm.