I made this last night along with lentil burgers and roasted butternut squash and it was so good that I didn’t get any of the leftovers today! I wanted an easy and tasty way to eat up a bunch of green veggies in the fridge, and so I turned to the sauces chapter of my Joy of Cooking. I had already steamed zucchini and broccoli, diced into about 1/2″ pieces. Then I made up this buttery breadcrumb sauce and dumped it on top! Takes about 5 minutes tops.
- 6 tbsp unsalted butter
- 2 green onions, white and light green parts minced (or a few teaspoons of other onion)
- 1 slice of bread, turned into breadcrumbs (toasted if you want to be fancy)
- Salt and pepper
- Splash of white wine vinegar or lemon
Melt the butter in a small pan until it starts to brown. Add the breadcrumbs, onions, and salt and pepper. Cook on low heat for a few minutes until it looks and smells delicious. Toss with the steamed veggies and a splash of vinegar.