Found in the woods of Vermont, angelica is a plant related to parsley. The pods have a unique flavor that's reminiscent of celery, but sweeter, with overtones of licorice, evergreen, and a hint of citrus. We like to pair it with pan-fried trout.
In a medium-size sauté pan over medium heat, warm butter and oil and cook shallot slices gently. Remove tough outer layer and strings from angelica pods, and discard. Place pods, cut side down, in the pan. Cook until pods are slightly caramelized and browned on the cut side, about 8 minutes; then turn them and cook 1 minute longer. Add a few tablespoons of water (or more as needed) to the pan and steam until pods are tender.
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