Servings: 4
Ingredients
- 1 lb Green beans
- 4 Tbsp. Butter
- 1 lrg Shallot chopped
- 1 Tbsp. Balsamic vinegar plus
- 1 tsp Balsamic vinegar Black pepper, freshly grnd
Directions
- Top and tail beans and leave them whole unless they are very large. In which case, cut them diagonally into 1-inch pcs. Drop into a large pot of boiling, salted water and cook just till they lose their raw taste - 4 to 5 min. Immediately drain and run cool water over to stop the cooking. These can be done well ahead and kept at room temperature.
- To serve, put 1 Tbsp. of butter in a frying pan set over medium heat. Saute/fry shallot for a couple of min, then toss beans into the mix. As you cook them, put the remaining butter and vinegar in a small saucepan. Heat over medium heat, stirring till the butter browns - 2 to 3 min. Immediately stir into the beans, sprinkle with pepper, and serve.
- This recipe serves 4.
- Comments: A lot of to-do has been raised recently about the uses of balsamic vinegar, so potent it can overpower a tender salad, but sometimes perfect in cooking to give a complex resonance we can't quite put a finger on. This is one such, though you could use aged sherry vinegar with equal aplomb.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 128g | |
Recipe makes 4 servings | |
Calories 249 | |
Calories from Fat 108 | 43% |
Total Fat 12.38g | 15% |
Saturated Fat 7.39g | 30% |
Trans Fat 0.0g | |
Cholesterol 31mg | 10% |
Sodium 89mg | 4% |
Potassium 424mg | 12% |
Total Carbs 27.47g | 7% |
Dietary Fiber 10.7g | 36% |
Sugars 0.21g | 0% |
Protein 8.12g | 13% |
Advertisement
Advertisement