Buttered Alexanders is a modern British recipe for a classic accompaniment of blanched alexanders finished by frying in oil and butter with lime juice. The full recipe is presented here and I hope you enjoy this classic British version of: Buttered Alexanders.
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This is best made with the young autumnal stems of alexanders, that are so tender they need to be treated simply and with care. I've suggested that they be boiled here, but you can just as readily steam them.
Ingredients:
3 handfuls alexanders stems (leaves removed), chopped
2 generous knobs of butter and a glug of olive oil
juice of 1 lime
sea salt and freshly-cracked black pepper
Method:
Place the alexanders in a pan of lightly-salted water. Boil for 2 minutes then drain.
Combine the butter and oil in a frying pan over medium heat. When the butter is foaming add the alexanders and fry gently for 15 minutes, until they are very tender. The slower you cook them, the better their flavour will be.
Towards the end of cooking add in the lime juice and cover the pan with a lid. Allow the alexanders to steam for 30 seconds.
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