Post by chief_cook2 on Nov 16, 2002 22:58:17 GMT -6
Ingredients
2 pounds green beans, trimmed
3 tablespoons butter (no substitutions), divided
1 cup (4 oz.) diced shallots
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Directions:
1. Place large steamer basket in large Dutch oven. Add enough water to reach 1/2 inch from the bottom of the steamer basket. Arrange beans in basket; cover and bring to boil. Reduce heat to medium and steam beans 7 to 10 minutes or until tender.
2. Meanwhile, melt 2 tablespoons of the butter in 12-inch skillet over medium heat. Cook butter, stirring occasionally, until lightly browned and fragrant, 7 minutes, being careful not to burn. Transfer browned butter to cup, scraping skillet with rubber spatula.
3. Melt remaining 1 tablespoon butter in same skillet over medium heat. Add shallots; cover and cook, stirring, 8 to 10 minutes or until lightly browned. Add beans, reserved brown butter, salt and pepper. Cook 4 minutes more or until heated through. Makes 12 servings.
Make-Ahead Tip: Steam beans. Immediately rinse beans under cold water to chill. Transfer to airtight container and refrigerate overnight.
Nutritional facts per serving
calories: 55 , total fat: 3g , saturated fat: 2g , cholesterol: 8mg , sodium: 126mg , carbohydrate: 6g , protein: 1g