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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Green Beans with Brown Butter and Radishes

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Green Beans with Brown Butter and Radishes Empty Green Beans with Brown Butter and Radishes

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

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    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

    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

    Green Beans with Brown Butter and Radishes Wine-pairing-icon-white

    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
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