Braised Hosta Shoots
Buttery, tender with a slight crunch, these hosta shoots are a delectable springtime treat.
Ingredients
- .5 lb fresh hosta shoots about 24-28 shoots
- 1 tbsp butter
- 2 tbsp chicken broth substitute with white wine
- salt, to taste
- 1 tbsp freshly grated parmesan
- 1 lemon quarter
Instructions
- Heat skillet over medium-high heat until hot, add butter, swirling it around pan as it melts.
- As soon as the butter begins to bubble, add the hosta shoots, and shake the pan to coat the shoots in butter. Spread them in a single layer. Cook without moving them for four minutes.
- After four minutes, shake the pan to redistribute shoots. Settle them into a single layer again and cook for an additional four minutes.
- Reduce heat to lowest setting, add broth or wine and cover the pan, allowing the shoots to cook in the liquid for an additional four minutes.
- Remove from heat and squeeze the lemon quarter over the shoots. Add salt to taste and plate the shoots before sprinkling with shaved parmesan. Serve immediately.
Notes
I'm a fan of warming plates before putting food on them. Because hosta shoots are small and delicate, they will lose heat quickly. Serving them immediately on pre-warmed plates will ensure they make it to the table hot.
Remember, picking hostas will not leave you with bare patches in your flower beds. Hostas will grow back where you pick them. (Just don't tell that to the local deer population.)