Photo By: Robbins, Heath
Found in the woods of Vermont, angelica is a plant related to parsley. The pods have a unique flavor that’s reminiscent of celery, but sweeter, with overtones of licorice, evergreen, and a hint of citrus. We like to pair it with pan-fried trout.
Total Time: 20
Yield: 3-4 servings
- 2 tablespoons unsalted butter
- 1 tablespoon light olive oil
- 1/2 shallot, thinly sliced
- 4 angelica pods, halved lengthwise