For the Bamboo
4 Stalks Bamboo
½ Cup Salt
Finishing salt (Beautiful Briny Sea's MAGIC UNICORN) to taste
- This can be done a day in advance
- Peel the hard bamboo leaves away until you reach the soft, edible center. Discard leaves. Bring a gallon of water with salt up to a boil and reduce to a simmer. Slice bamboo in half lengthwise. Place in water and simmer until the bamboo becomes tender. Remove from water. At this point, the bamboo can be enjoyed on its’ own with a sprinkle of finishing salt or reserved for the following recipe.
Bamboo in Butter Bone Broth
1 Tbsp. Vegetable oil
2 Tbsp. Green Garlic, finely chopped
4 ea. Par-Cooked Bamboo Shoots, sliced in ½” Slices
1/4 Cups Dry White Wine
1 Cup Chicken Bone Broth
2 Tbsp. Compound Butter
1 Loaf Crusty Bread, Sliced
Salt and pepper to taste
- On a stove top, heat a large sauté pan. Add oil and allow to heat until just below smoking. Add green garlic and sauté quickly, stirring frequently for two minutes. Add the bamboo shoots and sauté for an additional minute. Add white wine to deglaze. Allow wine to cook out until dry. Add Bone Broth to the pan and reduce the liquid by half. Remove the pan from heat and add the butter whisking to emulsify. Season to taste with salt and pepper. Serve the bamboo in a bowl with crusty bread for dipping.
4 oz. Butter, softened
4 leaves Lemon Balm, Chiffonade
3 Tablespoons Parsley, Minced
Salt and Pepper to taste
- In a mixing bowl add all ingredients. Season to taste with salt and pepper. Chill in refrigerator. This can be held for up to a week.
*Don’t feel like making a compound butter? BANNER BUTTER has several pre-made compound butters available!