Green Beans with Balsamic-Shallot Butter: Difference between revisions
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New page: {{RecipeSummary |PrepTime=20 min |CookTime=10-12 min |Source=[http://www.epicurious.com Epicurious.com] |Rating=Excellent |Yield=8 servings }} === Ingredients === === Preparation === [... |
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|PrepTime=20 min | |PrepTime=20 min | ||
|CookTime=10-12 min | |CookTime=10-12 min | ||
|Source=[http://www.epicurious.com Epicurious.com] | |Source=[http://www.epicurious.com/recipes/food/views/GREEN-BEANS-WITH-BALSAMIC-SHALLOT-BUTTER-105644 Epicurious.com] | ||
|Rating=Excellent | |Rating=Excellent | ||
|Yield=8 servings | |Yield=8 servings | ||
}} | }} | ||
[[Image:Green beans with balsamic-shallot butter.jpg|240 px]] | |||
=== Ingredients === | === Ingredients === | ||
* 1/2 cup balsamic vinegar | |||
* 2 large shallots, finely chopped | |||
* 4 tablespoons (1/2 stick) butter, room temperature | |||
* 2 pounds green beans, trimmed | |||
=== Preparation === | === Preparation === | ||
Combine vinegar and shallots in heavy small saucepan. Boil over medium heat until most vinegar is absorbed (about 1 tablespoon liquid should remain in pan), stirring frequently, about 6 minutes. Transfer mixture to small bowl; cool completely. Add butter; mix with fork until blended. | |||
Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain. Refresh under cold water; drain. Pat dry with paper towels. (Balsamic-shallot butter and beans can be made 1 day ahead. Cover separately; chill.) | |||
Combine beans and balsamic-shallot butter in large nonstick skillet. Toss over medium heat until beans are heated through, about 5 minutes. Season to taste with salt and pepper and serve. | |||
[[Category:Side Dish]] | [[Category:Side Dish]] | ||
[[Category:Green Beans]] | [[Category:Green Beans]] | ||
[[Category:Excellent]] | [[Category:Excellent]] | ||
Latest revision as of 20:39, 23 September 2010
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 10-12 min |
| Source | Epicurious.com |
| Yield / serves | 8 servings |
| Rating | Excellent |
Ingredients
- 1/2 cup balsamic vinegar
- 2 large shallots, finely chopped
- 4 tablespoons (1/2 stick) butter, room temperature
- 2 pounds green beans, trimmed
Preparation
Combine vinegar and shallots in heavy small saucepan. Boil over medium heat until most vinegar is absorbed (about 1 tablespoon liquid should remain in pan), stirring frequently, about 6 minutes. Transfer mixture to small bowl; cool completely. Add butter; mix with fork until blended.
Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain. Refresh under cold water; drain. Pat dry with paper towels. (Balsamic-shallot butter and beans can be made 1 day ahead. Cover separately; chill.)
Combine beans and balsamic-shallot butter in large nonstick skillet. Toss over medium heat until beans are heated through, about 5 minutes. Season to taste with salt and pepper and serve.
