GREEN BEANS WITH BROWNED BUTTER AND HAZELNUTS
These are the best green beans I've ever tasted! The shallots were especially good in the beans, and I substituted walnuts for hazelnuts. I found this recipe on steamykitchen.com. I will definitely be making them again.
Provided by elisechristiane
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat a saute pan over medium-low heat. Add the hazelnuts and toast the hazelnuts until the skins are dark brown but not burned. Keep the heat low so that you don't burn the hazelnuts. It should take about 6-7 minutes. Let cool enough to handle and rub the skins off. You can use a towel or a garlic peeler. Coarsely chop and set aside.
- Add 1 cup water to the saute pan and bring to a boil over medium heat. Add the green beans and cover with lid. Steam the beans for 3-4 minutes, until just tender. Immediately drain and rinse with cool water to stop the cooking.
- Wipe the saute pan dry and return to the stove on medium-high heat. Add the butter and let the butter brown and bubble. Once the butter is browned, add the shallots and saute for 1 minute. Pour in the balsamic vinegar and the green beans. Use your spatula or large spoon to scoop up some of the browned balsamic butter up and over the green beans. Season generously with salt and pepper to taste. Stir in the chopped hazelnuts.
Nutrition Facts : Calories 146.2, Fat 11.1, SaturatedFat 4.1, Cholesterol 15.3, Sodium 277, Carbohydrate 10.8, Fiber 3.9, Sugar 4.7, Protein 3.5
BROWNED LEEKS AND MUSHROOMS
Make and share this Browned Leeks and Mushrooms recipe from Food.com.
Provided by mightyro_cooking4u
Categories Onions
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut leeks crosswise into 1/2 inch slices. Slice the mushrooms thinly. In a large skillet, heat the olive oil and saute the leeks over high heat until lightly browned.
- Lower the heat, add mushrooms, and cook, stirring, until the mushrooms have given up their liquid and are limp. Season with salt and lots pf pepper. Raise the heat and add the wine a little at a time, letting most of it evaporate before adding more; stir well to get the brown bits off the skillet. Season with more salt and pepper if needed, and serve hot.
Nutrition Facts : Calories 260.9, Fat 7.1, SaturatedFat 1, Sodium 246.9, Carbohydrate 35.6, Fiber 8.5, Sugar 14.9, Protein 22.5
LEEKS WITH BROWN BUTTER
Make and share this Leeks With Brown Butter recipe from Food.com.
Provided by morgainegeiser
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Clean the leeks by washing them in water and cutting away the tops of the green leaves and the roots.
- Plunge them into a pan of boiling water and boil for 10 minutes.
- Before removing, test to make sure they are cooked by piercing them with a knife.
- Drain and place in a serving dish.
- Melt the butter in a separate pan and cook until it sizzles and turns a gold brown.
- Add the breadcrumbs, lemon juice and salt and pour over the leeks.
- Serve immediately.
Nutrition Facts : Calories 236.5, Fat 17.7, SaturatedFat 11, Cholesterol 45.7, Sodium 182.8, Carbohydrate 19.4, Fiber 2.4, Sugar 5.3, Protein 2.3
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- In a Dutch oven cook the potatoes, covered, in a small amount of salted boiling water about 5 minutes. Add the parsnips; cook about 15 minutes more or until the potatoes and parsnips are tender. Drain well. Return potatoes and parsnips to the Dutch oven; add 2 tablespoons of the butter. Mash with a potato masher or fork, adding whole milk as needed to keep the mixture moist; keep warm.
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