This side dish is a bit more indulgent than your usual vegetable side dish. Sweet potato noodles, grilled corn, and grilled green onions provide tons of nutrients in each mouthful. The brown butter sage sauce amps up the flavor!
I found this recipe (Pan Toasted Brown Butter Gnocchi with Grilled Corn + Scallions) on Pinterest a while ago. It’s not a gluten free recipe. In fact, it calls for premade gnocchi which I have NEVER seen a gluten free version of (if you live in a bigger city than me, you may have that available). But I wanted to try the recipe, and figured any gluten free pasta would be an easy substitute for the gnocchi.
Of course, the pasta was delicious (as is everything I have ever tried from How Sweet It Is), but the preparation was hectic. In typical me-style, I made a serving of GF pasta for myself and a serving of regular pasta for Steve, so that was two separate pots of pasta to look after. Then there was the corn and scallions to grill, the butter to brown, and finally putting everything together in a skillet to toast. It was one of those “every burner on the stove is being used right now” kind of meals. I’m not fond of that.
After making butternut squash noodles with a brown butter sauce a few weeks ago, I remembered this recipe. I realized that using vegetable noodles in place of the gnocchi would take out a lot of the work. Sweet Potato seemed like the natural choice to make the noodles out of. I whipped up a batch for dinner one night and it was just wonderful.
I switched up a few other things, too. I added sage leaves to the brown butter. Cooking the sage in the butter makes it nice and crispy, and adds just another delicious flavor to this side dish. I also left out the parmesan cheese. In making this a few times I noticed that I kept forgetting to add the cheese. I figured it wasn’t that important.
For what it’s worth, I consider this a moderation food. It’s mostly made out of vegetables, but the butter makes it high in calories. I love the brown butter/sage combination, so whenever I eat something that involves that sauce I am just careful to only eat a serving at a time. That inevitably means there will be leftovers. That means you get to enjoy this more than once! That is, as long as you are the lucky person to get to the leftovers first!
P.S. I made these beautiful sweet potato noodles with a spiralizer, which I looovvvee. Don’t feel like you need a spiralizer to make this recipe though. A plain, old vegetable peeler will do the trick. You’ll just end up with thin, wide noodles.
Sweet Potato Noodles, Grilled Corn and Green Onions in Brown Butter Sage SauceIngredients
- 2 ears of corn, husked
- 6 green onions
- 1 large sweet potato, peeled
- 4 Tbs salted butter
- 2 Tbs fresh sage leaves
- 1 Tbs olive oil
- Turn on the grill and let it preheat. When it is hot, lay the corn and green onions onto the grill. Cook the green onions for about a minute, flip, and cook for another minute. Let the corn cook for about 10 minutes, turning it every few minutes until each side has some brown on it.
- Slice the grilled green onions, and cut the kernals off of the corn cob.
- Add the butter to a small skillet over medium heat.
- While the butter is melting, spiralize your sweet potato into noodles (you’ll at least have a few minutes to work on this. If the butter has melted, move onto the next and come back to the sweet potato noodles later).
- Immediately, once the butter has melted, start whisking it with a small whisk or fork. When white foam appears in the butter, add the sage leaves. Keep whisking, continuously, until you start to see brown bits forming in the butter (usually on the bottom on the skillet). Remove the skillet from the heat.
- If you need to, finish making the sweet potato noodles do that now!
- Once the sweet potato noodles are ready, add the olive oil to a large skillet and heat on medium high.
- When the oil is warm, add the sweet potato noodles. Stir to coat them in the oil. Cook for about 10 minutes, or until the noodles are soft and tender.
- Stir in the brown butter/sage sauce, corn, green onions. If desired, cook for another minute or two until everything is heated through.
Serve this with: