Brown Buttered Vermicelli
Unlike the typical masala vermicelli, that we often make, this is a different variety, with sausage and spinach. And instead of ghee, brown butter is used. Brown Butter Vermicelli with sausage and spinach takes arely 30 minutes from start to finish and makes a great light lunch.
Ingredients
- 3 tablespoons butter
- 2 cups vermicelli
- 1-¾ cup water
- 3 to 4 sausages (sliced to bite size)
- 2 to 3 jalapeños (sliced to bite size)
- 2 cloves garlic (finely sliced)
- handful of baby spinach
- 1 cube bouillon
- ½ tablespoon chili flakes
- salt
- pepper
Instructions
- In a wok on a deep pan, heat 1 tablespoon butter and sauté the sausages along with garlic for about 2 minutes. Add the jalapeños and sauté for a minute. Take it out in a bowl and keep it aside to be used later.
- In the same pan, keeping the heat to medium, add 2 tablespoons of butter and swirl until the foam is almost gone and butter is slightly brown in color. Crush the bouillon with hand, add it to the butter and give it a mix.
- Add vermicelli and keep stirring in medium heat for about 4 to 5 minutes, until it turns golden brown in color. Keep an eye and do not divert your attention as it can get burnt very quickly.
- Add spinach, a pinch of salt, chili flakes, pepper and continue cooking for about a minute.
- Pour water and cover the pan. Let it simmer until the water in completely absorbed.
- Fluff it with a fork and add the sautéed sausages and jalapeños that were kept aside.
- Give it a mix, check for salt and add if required.
Notes
- Since bouillon usually has salt, be careful not to add any extra salt. Make sure you taste before you add any.
- Vermicelli could be substituted with angel hair pasta and sausages could be replaced with pan fried paneer or pan fried tofu.
Nutrition
Serving: 1Servings