Solomon's seal & hosta shoots with honey mustard pecan butter sauce
A simple and delicious recipe featuring steamed Solomon's seal and hosta shoots topped with a honey mustard pecan butter sauce.
Servings 4
Ingredients
Veggies
- 20 shoots of hosta and/or Solomon's seal
Sauce
- 1/3 cup pecan butter
- 1 tbsp whole grain mustard
- 1/2 tbsp honey (or to taste)
- 1 tbsp extra virgin olive oil, or to desired sauce consistency (*We've noticed that different brands of pecan butter have different consistencies/thickness. Thus slightly different amounts of olive oil may be required depending on the brand of pecan butter used. Add more or less olive oil depending on how thick you want your sauce. **There's also salt in pecan butter, but if you happen to find unsalted, you may need to add a pinch of salt to your taste.)
Instructions
- Rinse Solomon's seal and hosta shoots to remove any dirt or debris. Place in steam basked over (NOT in) boiling water and steam until tender, about 5-7 minutes. Again, steam the veggies, don't boil them - or you'll turn them into mush. Steaming preserves the flavor and the beautiful color, texture, and shape of the shoots.
- In small mixing bowl, mix together the ingredients for you honey mustard pecan butter sauce. You can either toss the steamed veggies in this sauce OR serve it on the side as a dip (which is what we did in the photos). Garnish plate with fresh seasonal flowers and serve!