Easy Tarragon Green Beans Food

TARRAGON GREEN BEANS

Steps:

• Melt butter in a large, high-sided skillet over medium heat. Add shallot; cook, stirring constantly, until soft and translucent, 2 to 3 minutes. Add beans, and gently toss to coat with shallot mixture. Cook, stirring occasionally, 2 minutes.
• Add wine. Raise heat to medium-high; cook, stirring often, 12 minutes. Reduce heat to medium, and cook until beans are tender, 3 to 5 minutes more. Stir in tarragon, and season with salt and pepper. Garnish with tarragon sprigs.

GREEN BEANS WITH TARRAGON

Steps:

• Fill a 3 quart sauce pan approximately ½ full with salted water and bring to a boil.
• Drop trimmed green beans into the water and bring back up to a boil. Cook gently for 5-6 minutes or until tender.
• Drain the green beans and return to the pan, adding butter, chopped tarragon, garlic powder, salt and pepper. Stir to melt the butter and combine. Serve immediately.

EASY TARRAGON GREEN BEANS

Steps:

• Set a steamer basket in a saucepan with 1 inch simmering water. Add green beans. Cover and steam until tender, about 5 minutes. Toss in a bowl with butter, lemon juice, and tarragon leaves. Season with coarse salt and ground pepper.

ASPARAGUS AND GREEN BEANS WITH TARRAGON LEMON DIP

Steps:

• Cook asparagus spears and green beans in 1-inch of salted boiling water, covered, for 3 or 4 minutes. Drain and cool the vegetables and arrange them on a serving plate. Combine the dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon and set dip along side vegetables on serving dish.

TARRAGON-ALMOND GREEN BEANS

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. , Meanwhile, in a nonstick skillet, saute onions and garlic in oil until onions are tender. Add the vinegar, sugar, tarragon and salt. Bring to a boil; cook until liquid is reduced by half. Drain beans; add to onion mixture. Cook and stir until heated through. Sprinkle with almonds.

GREEN BEAN SALAD WITH A CREAMY TARRAGON DRESSING

Steps:

• In a saucepan over high heat in 1 inch of water, heat green beans to boiling.
• Reduce heat to low, cover and simmer 5-10 minutes or until green beans are tender crisp; drain.
• In a bowl combine the mayonnaise, tarragon vinegar, salt, mustard and pepper; mix well.
• I like to put the green beans and sliced onions in a large zip-lock bag (less clean up) along with the tarragon dressing mixture, fumbling for dressing to coat green beans.
• If you don't have a large zip-lock bag you can place the green beans and sliced onions in a large dish and toss to coat with the tarragon dressing.
• Cover and refrigerate 2 to 3 hours hours for flavors to blend before serving.
• Garnish with freshly topped tarragon.
• Serve and Enjoy!

GREEN BEANS WITH MUSTARD TARRAGON VINAIGRETTE

Steps:

• Add beans to boiling water, cook till desired doneness.
• Drain beans in colander.
• While beans cook, whisk togehter the shallot, vinegar, mustard, tarragon, 1/4 tsp salt and black pepper.
• slowly whisk in olive oil.
• Put beans in a serving bowl and toss with the vinaigrette.
• serve immediately.

GREEN BEANS & SPRING ONIONS WITH TARRAGON

Steps:

• Blanch the beans in boiling water for 3-4 mins until al dente, adding the spring onions for the final 2 mins. Plunge the vegetables into ice-cold water, then drain and set aside.
• When ready to serve, heat the oil in a frying pan, tip in the veg and warm through. Add the olives, heat a little longer, then remove from the heat and stir through the lemon juice, tarragon and some seasoning.

LEMON TARRAGON GREEN BEANS

Steps:

• In a large kettle of boiling salted water blanch beans in 2 batches 2 to 3 minutes, or until just tender. With a slotted spoon transfer beans as blanched to a large bowl filled with ice and cold water. Drain beans well and pat dry, Beans may be prepared up to this point 1 day ahead and chilled covered.
• Just before serving, in a large bowl toss together beans, oil, lemon juice, tarragon, and salt and pepper to taste. Serve beans garnished with tarragon sprigs.

POTATO AND GREEN BEAN SALAD WITH TARRAGON AND A SIMPLE SALAD DRESSING

Steps:

• Fill a medium sized pot with water. Add a pinch of salt and the potatoes and bring to a boil. Simmer for 15 minutes or until soft. Strain and set aside. While potatoes are simmering, add a couple of inches of water to a pot. Bring water to a boil and add beans. Simmer for 3-5 minutes or until beans are slightly tender then strain and run under cold water to stop the cooking. Next whisk dressing ingredients together in a small bowl and set aside. Add potatoes, beans and tarragon to a bowl. Add dressing and chopped shallots and toss well making sure to coat all of the vegetables in dressing. Add slivered almonds and feta and gently mix into salad.

STEAM/SAUTEED GREEN BEANS WITH BUTTER AND TARRAGON

Steps:

• Bring the water, butter, salt and green beans to a boil in a Dutch oven or large deep skillet. Cover and steam over medium-high heat until the vegetable is brightly colored and just tender, 5 to 10 minutes.
• Remove the lid and continue to cook until the liquid evaporates, 1 to 2 minutes longer, adding the tarragon at this point. Saute to intensify flavors, 1 to 2 minutes longer. Adjust seasonings, including pepper to taste, and serve.