Green Beans with Compound Butter
The Nitty Gritty:
These lemony, lip-smacking beans were tested on the most discriminating of audiences: small children. The result? Clean plates.- Level: 1
- Prep Time: 15 minutes
- Yields: 4-6 servings
- Tags: vegetables side dish
For a party — or even a regular weeknight — make the compound butter ahead and freeze, or keep in the fridge for up to 4 days. You can also blanch the beans ahead of time.
Ingredients:
- 1 lb. green beans, washed and trimmed
- 1 Tbsp. unsalted butter, softened
- 2 shallots, minced
- 1 Tbsp. fresh Italian parsley, minced
- Juice and zest from half a lemon
- kosher salt
Instructions:
Bring a large pot of water to a boil, and salt the water pretty generously. Cook the beans for 6-8 minutes, until they are tender but still a little crunchy.
Meanwhile, combine everything except the green beans in a small bowl or tupperware.
If you're making the beans ahead, while they're boiling, fill a large bowl of water halfway with ice water. When ready, drop the beans in the water to stop the cooking process. Place the beans in a clean dish towel, wrap up, and place in fridge until ready to serve. (At that point, you can heat the beans for 2-3 minutes in the microwave, toss with the butter, and serve)
If you're not making ahead, skip the ice water step and just toss the cooked beans in a bowl with the butter and serve.
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By Alison L. McConnell
Alison L. McConnell is a Washington, D.C.-based journalist and writer. A native of New Jersey and upstate New York, she attended Bowdoin College in Maine and the London School of Economics before settling in Washington, where she works as a financial reporter, food freelancer, and studies at L’Academie de Cuisine. Some of her favorite things to make are risottos, roast chickens, and cakes. She abides by a long-standing family motto: McConnells always finish their desserts.
About The Humble Gourmand
The Humble Gourmand is published the first Friday of each month, edited by Alison L. McConnell, a Washington, D.C.-based journalist and writer. It is designed to offer straightforward lessons and advice to aspiring cooks, oenophiles, and all other eaters and drinkers.
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