Savoy, Brown Butter and Red Onions

Preparation info

  • Serves

    4

    as a side
    • Difficulty

      Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

A good accompaniment for white fish, veal, pork or chicken, especially if served with chopped capers and a squeeze of lemon juice. Any leftover brown butter goes well with cooked carrots or stirred through mash.

Ingredients

  • 2 tbsp sunflower or light olive oil
  • 2 red onions (3 if they’re small), finely sliced
  • 1

Method

Heat the oil in a large saucepan or frying pan. Add the onions and cook over a low heat for about 20 minutes, until soft and very slightly coloured.

Steam the Savoy cabbage or add directly to the pan of onions and fry until tender.

Make the brown butter: melt the butter in a small pan over a medium heat – a silver-coloured rather than a no