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. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


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

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Green Beans with Brown Butter and Radishes


Posts : 26718
Thanked : 1355
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.

  • 75


  • 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.


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 Fri 17 Nov 2017, 11:22 am