Return to Content

Sauteed Angelica

Sauteed Angelica
0 votes, 0.00 avg. rating (0% score)
by in May 2011
Submit a Recipe Image

Total Time: 20

Yield: 3-4 servings

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.

Ingredients:

  • 2 tablespoons unsalted butter
  • 1 tablespoon light olive oil
  • 1/2 shallot, thinly sliced
  • 4 angelica pods, halved lengthwise

Instructions:

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.

Updated Monday, April 18th, 2011

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

yankee-giftsub-apr2014-v2