Sautéed Angelica


2 tablespoons unsalted butter
1 tablespoon light olive oil
1/2 shallot, thinly sliced
4 angelica pods, halved lengthwise


In a medium-size sauté pan over medium heat, warm butter and oil and cook shallot slices gently. Remove tough outer layer and strings from angelica pods, and discard. Place pods, cut side down, in the pan. Cook until pods are slightly caramelized and browned on the cut side, about 8 minutes; then turn them and cook 1 minute longer. Add a few tablespoons of water (or more as needed) to the pan and steam until pods are tender.


3-4 servings

Preparation Time

20 Minutes

Total Time

20 Minutes

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