AuthorHeather BlakeCategoryDairy free, Gluten-free, Vegan, Vegetarian, VeggiesDifficultyIntermediateCrisp green beans, sweet caramelization, and zesty lemon, balanced with a touch of garlic!
Prepare cooking materials:
Fill bowl with ice water.
Fill a 4 quart pot with water to about 3/4 full.
Bring water to a boil and add 1 tsp of salt.
Add green beans and blanch (cook) for 3 minutes.
Using a slotted spoon, remove promptly and place in an ice bath to stop cooking and preserve the bright green color.
Heat a sauté pan over medium heat and add the olive oil. When oil is hot [but not smoking], add the shallots and a pinch of sea salt. Sauté for 3 minutes, until shallots are golden.
Add the garlic, sauté for 30 seconds.
Deglaze the pan with 1/4 cup of water.
Add the blanched green beans and a pinch of salt.
Add the rosemary, lemon zest, and spritz of lemon juice.
Serve immediately.
Recipe adapted from "One Bite at a Time," by Rebecca Katz, p. 46
Ingredients
Directions
Prepare cooking materials:
Fill bowl with ice water.
Fill a 4 quart pot with water to about 3/4 full.
Bring water to a boil and add 1 tsp of salt.
Add green beans and blanch (cook) for 3 minutes.
Using a slotted spoon, remove promptly and place in an ice bath to stop cooking and preserve the bright green color.
Heat a sauté pan over medium heat and add the olive oil. When oil is hot [but not smoking], add the shallots and a pinch of sea salt. Sauté for 3 minutes, until shallots are golden.
Add the garlic, sauté for 30 seconds.
Deglaze the pan with 1/4 cup of water.
Add the blanched green beans and a pinch of salt.
Add the rosemary, lemon zest, and spritz of lemon juice.
Serve immediately.
Recipe adapted from "One Bite at a Time," by Rebecca Katz, p. 46
