10oz. Lha Reserve Recipe
french beans / charred baby peppers / crispy potatoes / herb roasted garlic butter
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Ingredients
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Vegetables
Potatoes
Herb Roasted Garlic Butter
Method
Preparation
- 1
Prepare the Garlic Butter
In a small saucepan, melt the unsalted butter over low heat. Add the whole garlic cloves and cook for about 5 minutes, until softened and fragrant. Stir in the fresh rosemary, thyme, salt, and black pepper. Remove from heat and let it infuse while you prepare the vegetables.
- 2
Prepare the Vegetables
Rinse the French beans and trim the ends. Cut the baby bell peppers in half and remove the seeds. Set aside.
- 3
Prepare the Potatoes
Wash the baby potatoes and cut them in half. Boil them in salted water for about 10-12 minutes until just tender. Drain and let them cool slightly.
Cooking
- 4
Char the Baby Peppers
Heat a grill pan over medium-high heat. Place the halved baby bell peppers cut side down on the grill. Cook for about 3-4 minutes until charred and tender. Remove from heat and set aside.
- 5
Crispy Potatoes
In the same grill pan, add a drizzle of olive oil. Add the boiled baby potatoes cut side down and cook for about 5-7 minutes until crispy and golden brown. Turn them occasionally for even crisping.
- 6
Assembly
- 7
Plate the Dish
On a serving plate, arrange the crispy potatoes, charred baby peppers, and sautéed French beans. Drizzle generously with the herb roasted garlic butter. Serve immediately.
