Green Beans with Glazed Shallots and Lemon
Green Beans with Glazed Shallots and Lemon is rated
out of
5 by
2.
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.
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
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).
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).
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Rated 5 out of
5
by
clf59 from
My go-to recipe for green beans
This is a 'standard' for my Thanksgving table, as well as the rest of the year. I have made it for several Thanksgivings. So easy, can be prepped ahead. Blanche the green beans, store in a lg. ziploc. Chop the shallots & store in a small container, zest the lemon & prep juice & store in separate container. Store all in ziploc with beans. On Thanksgiving, reheat beans with shallots & lemon while turkey is resting. Very good, very fresh.
Date published: 2015-11-15
Rated 5 out of
5
by
Shemac3 from
Not plain green beans
Not a fan of complicating weeknight dinner. I do not prefer green beans, but family members do. This recipe allows the green beans to be the hero of any dish and a fan out of me!
Date published: 2014-04-07