Recipe by WI Cheesehead
Found this in the local paper as one of the best recipes of 2007. Wanted to save to try when I get shallots from my CSA this summer. Prep time is an estimate.
Top Review by invictus
Oh. My. Gosh. These were absolutely amazing. I must confess that before tonight I had never before ate a fresh green bean let alone prepare one. What have I been thinking?!? Amazingly easy and the flavor of the nutmeg was beautifully subtle (I think I used an 1/8 teaspoon or so). My family of three ate every last bite.
- 1 lb fresh green beans
- 2 shallots, peeled and cut in fine brunoise (about 2 oz)
- 3 tablespoons butter
- 2 tablespoons water
- kosher salt, to taste
- fresh ground pepper, to taste
- grated nutmeg, to taste
Directions See How It's Made
- Remove stem ends from beans, put beans in a bowl and cover with water. Set aside until water comes to room temperature.
- Drain beans, then cook in a gallon of boiling salted water until done, 3 to 5 minutes depending on thickness. Beans are done when they still have a slight raw flavor but are crisp and bright green.
- As soon as beans are done, remove from pot and shock in ice water. Drain, and if desired, refrigerate until ready to use.
- To prepare: Place beans and remaining ingredients in a large saute pan and place over medium-high heat.
- Saute, stirring occasionally, until water is evaporated and butter coats beans and cooks shallots, about 2 minutes.
- Continue sauteing 1 to 2 minutes (possibly longer if beans are cold from the refrigerator) or until beans are heated through. Adjust seasoning to taste ans serve.