Adam Liaw's best buttered vegetables
These vegetables are cooked in a salty stock and pulled up through foaming butter for a deliciously rich coating. You can add any herbs you might have to the stock, for even more flavour.
Ingredients
1-2 tsp chicken stock powder (or 1-2 chicken stock cubes)
1 tsp salt, plus extra to season
25g butter
2 carrots, peeled cut into thick batons
2 cups broccoli florets
1 cup cauliflower florets
1 cup green beans, cut into 5cm lengths
1 cup frozen peas
Method
1. Bring a large saucepan of water to a boil and add the stock powder and salt. Add the butter to the water and let it melt and foam on the surface. Add the carrots and boil for about 3 minutes, add the broccoli and cauliflower and cook for about 30 seconds, then add the peas and beans and boil for just a further 30 seconds.
2. With a mesh scoop, scoop the vegetables up through the butter on the surface of the vegetables, allow to drain briefly, and transfer to a serving plate. Stand for 2-3 minutes to allow the heat of the vegetables to cook them through, and serve seasoned with a little more salt.
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The May 15 editionPreviously
Adam Liaw's chicken tenders with nugget sauce
Frying the breadcrumbs before coating gives these oven-baked chicken tenders a deep-fried taste without the oil and mess. You can also air-fry these if you prefer.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
