Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Green Beans with Brown Butter and Radishes

Share

Lobo
Moderator
Moderator

Posts : 17927
Thanked : 881
Join date : 2013-01-12

Green Beans with Brown Butter and Radishes

Post by Lobo on Sun 17 Jan 2016, 8:30 pm


Green Beans with Brown Butter and Radishes


Read Reviews

Write a Review
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 8
Brown butter adds a nutty taste to this dish, while toasted hazelnuts lend a pleasing crunch. Red radishes, which are briefly cooked to mellow their peppery bite, contribute a splash of color. To get a head start, blanch the beans, slice the radishes and toast the hazelnuts a day in advance.



  • Printer Friendly Version






  • 75

Ingredients:


  • Kosher salt, to taste
  • 1 1/2 lb. (750 g) green beans, trimmed
  • 1 Tbs. canola oil
  • 1 bunch radishes, trimmed and halved lengthwise
  • 2 Tbs. sherry vinegar
  • Freshly ground pepper, to taste
  • 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
  • 2 Tbs. finely chopped shallots
  • 1 Tbs. whole grain mustard
  • 1 1/2 tsp. chopped fresh tarragon
  • 1/4 cup (1 oz./30 g) roughly chopped hazelnuts, toasted


Wine Pairing

This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

Directions:

Bring a large pot of salted water to a boil over high heat. Add the green beans and cook for 4 minutes. Transfer to a bowl of ice water and let cool, then drain.

In a large sauté pan over medium heat, warm the oil. Add the radishes, cut side down, and cook for 2 minutes. Shake the pan and continue cooking, shaking the pan occasionally, for 2 to 3 minutes more. Add the vinegar and cook, stirring, until the liquid is evaporated, 30 seconds to 1 minute. Season the radishes with salt and pepper and transfer to a bowl.

Return the pan to medium heat and add the butter. Cook, swirling the pan until the butter begins to brown and has a nutty aroma, about 2 minutes. Add the shallots, mustard and tarragon and cook, stirring, until the shallots soften, about 1 minute. Add the green beans and radishes and cook, shaking the pan occasionally, until the beans are warmed through, 1 to 2 minutes.

Transfer to a warmed serving bowl and sprinkle with the hazelnuts. Serve immediately. Serves 8.

Williams-Sonoma Kitchen

    Current date/time is Wed 07 Dec 2016, 8:20 am