Corn on the cob with three kinds of seasoning butter
easy
75 mins
75 mins
Ingredients
- 1 Bag (4 g) separated porcini
- 50 g mushrooms, 1 onion
- 1 TABLESPOON + 375 g soft butter
- 7-10 Tbsp salt, pepper, cayenne pepper
- 3-4 Stem(s) Origan/Majoran
- 2 Garlic cloves
- 1 pickled peppers,
- 7-10 Tbsp roasted or 40 g
- 7-10 Tbsp Tomato peppers
- 1 TEASPOON Tomato paste
- 1 pinch + 2 tablespoons sugar
- 2 TABLESPOONS crushed almonds
- 5-6 Stem(s) Basil
- 2 TABLESPOONS ger. Parmesan-Käse
- 8 corn cob, 400 ml milk
Directions
- 1
Mushroom butter: Soak porcini mushrooms in approx. 100 ml of lukewarm water for approx. 30 minutes. Clean and wash the mushrooms. Peel and finely dice onion. Drain the porcini, collect the stock. Chop all mushrooms
- 2
Fry the onion in 1 tbsp. hot butter. Fry the mushrooms for about 2 minutes. Deglaze with mushroom stock. Boil down until the liquid has evaporated. Season with salt and pepper, let cool down. Wash and chop oregano. Mix with the mushrooms and 125 g butter
- 3
Tomato butter: Peel 1 garlic clove. Puree with paprika and tomato paste, mix with 125 g butter. Season with 1 pinch of sugar, salt and cayenne pepper
- 4
Pesto butter: Roast almonds. Wash, pluck and finely chop the basil. Peel and chop 1 garlic clove. Mix prepared ingredients with salt, 125 g butter and parmesan
- 5
Arrange butter and chill. Clean and wash the corncobs if necessary. Boil up plenty of water, milk and 2 tablespoons of sugar in a large pot. Cook the corn for 25-30 minutes. Lift out and serve warm with the seasoning butter. Roast bread tastes good with it
Nutrition Facts
340 kcal
14 g
29 g
4 g
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