Green Beans with Balsamic-Shallot Butter: Difference between revisions
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[[Image:Green beans with balsamic-shallot butter.jpg| | [[Image:Green beans with balsamic-shallot butter.jpg|240 px]] | ||
=== Ingredients === | === Ingredients === | ||
* 1/2 cup balsamic vinegar | * 1/2 cup balsamic vinegar | ||
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=== 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.) | 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.) | ||
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.
