Green Beans with Brown Butter and Radishes
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.
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
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