Green Beans with Baby Corn and Pine Nuts

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Total Time
35mins
Prep
10 mins
Cook
25 mins

A lovely vegetable dish fragrant with garden herbs.

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Ingredients

Nutrition

Directions

  1. Remove tips from green beans and steam for 20-25 minutes or until tender, or cook by another method.
  2. Heat butter in a large skillet over medium heat; add thyme and rosemary, allow herbs to warm in the butter.
  3. Add sherry, chicken broth, Maggi seasoning, salt, and pepper, and bring to a boil.
  4. Lower heat, and mix cornstarch with water and stir into sauce, whisking to incorporate, and stirring constantly until thickened.
  5. Fold in cooked green beans and baby corn, mixing well to get sauce all over vegetables.
  6. Heat gently for 2-3 minutes, stirring occasionally, or until heated through.
  7. Serve garnished with toasted pine nuts.
Most Helpful

5 5

What a savory, beautiful dish this is. This is dinner party worthy! I cooked the beans less than called for as I prefer them with a bit of bite left. The pine nuts are not mentioned past the title, so I toasted them and sprinkled them on the finished dish before serving. The sauce is divine! I'm already imagining it on some roasted beets.