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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

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Green Beans with Glazed Shallots and Lemon

Lobo
Lobo
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Posts : 28411
Join date : 2013-01-12

Green Beans with Glazed Shallots and Lemon Empty Green Beans with Glazed Shallots and Lemon

Post by Lobo Sun 17 Jan 2016, 8:36 pm

Green Beans with Glazed Shallots and Lemon Img16l
Green Beans with Glazed Shallots and Lemon
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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 8
Glazed shallots and lemon elevate an everyday side dish into a festive presentation befitting a Passover meal or other holiday celebration. This is a real crowd-pleaser that both children and adults will love. The green beans can be cooked earlier in the day and refrigerated, then reheated just before serving.






  • 215

Ingredients:


  • 2 lb. small green beans, ends trimmed
  • 2 Tbs. olive oil
  • 6 shallots, thinly sliced
  • 1 tsp. finely grated lemon zest
  • 1 Tbs. fresh lemon juice
  • 1 Tbs. finely chopped fresh flat-leaf parsley
  • Salt and freshly ground pepper, to taste

Green Beans with Glazed Shallots and Lemon Wine-pairing-icon-white

Wine Pairing

This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

Directions:

Bring a large saucepan three-fourths full of salted water to a boil over high heat. Add the green beans and cook until just tender, 5 to 7 minutes. Drain the beans and rinse under cold water, then drain again.

In a large fry pan over medium heat, warm the olive oil. When it begins to sizzle, add the shallots and sauté, stirring, until glazed and golden brown, about 5 minutes. Add the beans, increase the heat to medium-high and cook, stirring with tongs, until the beans just begin to brown, about 2 minutes. Stir in the lemon zest and juice and cook for 30 seconds more. Add the parsley, season with salt and pepper and toss to combine. Transfer the beans to a serving bowl and serve immediately. Serve 6 to 8.

Diane Rossen Worthington, Author, Seriously Simple (Chronicle Books, 2002).

    Current date/time is Mon 26 Sep 2022, 5:38 pm