Green Beans with Roasted Chestnuts in a Dijon Sauce

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READY IN: 1hr 5mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • VARIATIONS: 1- Add 30 ml (2 tbsp) white wine vinegar to sauce.
  • 2- Replace the chestnuts with grilled almonds or hazelnuts.
  • Preheat oven to 160C (325F).
  • Roast chestnuts thusly: cut a small cross into the base of each chestnut, place on a cookie sheet and cook until the chestnuts start to open, about 45 minutes.
  • Remove from oven and let cool.
  • Meanwhile, cook the green beans in salted, boiling for two minutes, plunge into iced water and drain thouroughly.
  • Place in a serving dish and set aside.
  • Cook green onions and garlic in olive oil and butter until softened bit not golden.
  • Set aside.
  • Peel and quarter roasted chestnuts.
  • Sprinkle over green beans.
  • Combine the green beans and mustard, pour over green beans and chestnuts.
  • Add salt and pepper to taste.
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