Green Beans With Horseradish Sauce Food

CREAMY HORSERADISH AND GREEN BEAN SALAD

Steps:

• Make the dressing: Whisk together the horseradish, olive oil, vinegar and lime zest and juice with a pinch of salt in a large bowl. Taste for seasoning.
• Cook the green beans: Fill a medium saucepot with water and bring to a boil. Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the bowl to make an ice bath. (The colander will keep you from having to pick the beans out from among the ice cubes.) Add salt to the boiling water until it tastes like seawater. Plunge the beans into the boiling water and cook until crisp-tender, 1 to 2 minutes. With a slotted spoon, remove the green beans from the water and transfer to the colander inside the ice bath. Move them around gently so the ice water penetrates the beans and accelerates the cooling process. When fully cooled, drain and arrange in a single layer on a kitchen towel to drain any excess moisture.
• Make the salad: If the green beans are long, cut in half. Toss the green beans in the dressing and toss to coat. Season with salt and pepper. Refrigerate 30 minutes, then stir to coat with the dressing again and marinate at least another 30 minutes and up to 6 hours. Stir in the basil leaves and serve.

GREEN BEANS WITH HORSERADISH

Steps:

• Cook green beans according to package directions.
• Combine green beans, with remaining ingredients.
• Mix well.
• Serve hot with salt and pepper to taste.

GREEN BEANS WITH HORSERADISH SAUCE

Steps:

• Wash beans and remove ends and strings.
• In a medium saucepan cook green beans in a small amount of boiling water for 20 to 25 minutes or until crisp-tender.
• Meanwhile, for sauce, in a small saucepan stir together the yogurt and flour.
• Stir in horseradish, mustard and celery seed.
• Cook and stir till thickened and bubbly.
• Cook and stir for 1 minute more.
• Pour sauce over green beans; toss gently to coat.

GREEN BEANS IN CREAMY HORSERADISH SAUCE

Steps:

• Stir together the creamy horseradish, mustard, lemon zest and juice in a small bowl.
• Melt the butter in a large skillet over medium heat. Add the green beans and sauté until barely tender, 5 minutes. Add the horseradish mixture and continue sautéing until the beans are tender and coated in the sauce. Add salt and pepper to taste. Serve immediately.

CREAMY GREEN BEAN SALAD WITH HORSERADISH & BACON

Steps:

• Place potato quarters into a pot and cover with cold water; bring to a boil.
• Cook in boiling salted water to cover, 15 to 20 minutes or until fork tender, but do not overcook- you want them tender, but firm enough to hold together in salad.
• Drain and then sprinkle with vinegar and a little salt& pepper to taste; set aside to cool slightly.
• Snap tough string ends off beans, then place beans into a pot with 1 cup water, cover, and let steam for about 3 minutes.
• Drain in a colander and run under cold water to help cool beans off quickly.
• Set colander into a bowl of ice water to cover beans and let sit 2 minutes to chill quickly.
• Drain beans and pat dry, then cut each bean in half.
• Stir together the dressing ingredients in a large bowl.
• Add potatoes, beans, egg, bacon, and green onions, tossing gently.
• Cover and chill well before serving.

CRISPY GREEN BEANS WITH HORSERADISH-WASABI DIP

Steps:

• Make the dip by combining the buttermilk ranch dressing, cucumber, milk, horseradish, wasabi, salt, and cayenne pepper into a blender. Blend on low until well mixed. Pour into a small bowl and refrigerate. The dip will thicken as it chills.
• Place the broth in a saucepan over medium-high heat. Add the beans, cover, and bring to a boil; reduce heat to medium and simmer until beans are bright green and tender, about 8 minutes. Immediately drain beans into a colander and rinse under cold water. Set aside to cool.
• Combine the beaten egg with milk in a shallow bowl. Place the flour in another shallow bowl. In a third shallow bowl, combine the bread crumbs, salt, black pepper, garlic powder, and onion powder. Working with a handful of beans at a time, dip each bean first into flour, then into the egg mixture, and then into the bread crumb mixture. Place beans on a plate until all are coated.
• Heat 1 1/2 inches of oil in a deep skillet (or use a deep fat fryer) over medium-high heat to 350 degrees F (175 degrees C). Fry the beans several at a time, without crowding, until golden brown. Drain on paper towels and cool. Serve with horseradish-wasabi dip.

GREEN BEANS WITH HORSERADISH SAUCE RECIPE

Steps:

• How to make it Sauté onion in butter then add flour and stir well. Add milk and cook until smooth and thick. Add horseradish and mustard. Pour sauce over warm beans and serve immediately.

CRISPY GREEN BEANS WITH HORSERADISH-WASABI DIP

Steps:

• Make the dip by combining the buttermilk ranch dressing, cucumber, milk, horseradish, wasabi, salt, and cayenne pepper into a blender. Blend on low until well mixed. Pour into a small bowl and refrigerate. The dip will thicken as it chills.
• Place the broth in a saucepan over medium-high heat. Add the beans, cover, and bring to a boil; reduce heat to medium and simmer until beans are bright green and tender, about 8 minutes. Immediately drain beans into a colander and rinse under cold water. Set aside to cool.
• Combine the beaten egg with milk in a shallow bowl. Place the flour in another shallow bowl. In a third shallow bowl, combine the bread crumbs, salt, black pepper, garlic powder, and onion powder. Working with a handful of beans at a time, dip each bean first into flour, then into the egg mixture, and then into the bread crumb mixture. Place beans on a plate until all are coated.
• Heat 1 1/2 inches of oil in a deep skillet (or use a deep fat fryer) over medium-high heat to 350 degrees F (175 degrees C). Fry the beans several at a time, without crowding, until golden brown. Drain on paper towels and cool. Serve with horseradish-wasabi dip.

GREEN BEAN SAUCE

Steps:

• Mix the eggs, mayonnaise, horseradish, lemon juice, salt, black pepper, garlic powder, parsley, and Worcestershire sauce in a bowl until well blended.

CRISPY GREEN BEANS WITH HORSERADISH-WASABI DIP

Steps:

• Make the dip by combining the buttermilk ranch dressing, cucumber, milk, horseradish, wasabi, salt, and cayenne pepper into a blender. Blend on low until well mixed. Pour into a small bowl and refrigerate. The dip will thicken as it chills.
• Place the broth in a saucepan over medium-high heat. Add the beans, cover, and bring to a boil; reduce heat to medium and simmer until beans are bright green and tender, about 8 minutes. Immediately drain beans into a colander and rinse under cold water. Set aside to cool.
• Combine the beaten egg with milk in a shallow bowl. Place the flour in another shallow bowl. In a third shallow bowl, combine the bread crumbs, salt, black pepper, garlic powder, and onion powder. Working with a handful of beans at a time, dip each bean first into flour, then into the egg mixture, and then into the bread crumb mixture. Place beans on a plate until all are coated.
• Heat 1 1/2 inches of oil in a deep skillet (or use a deep fat fryer) over medium-high heat to 350 degrees F (175 degrees C). Fry the beans several at a time, without crowding, until golden brown. Drain on paper towels and cool. Serve with horseradish-wasabi dip.

BUTTERMILK FRIED CHICKEN WITH GREEN CHILE-HORSERADISH SAUCE

Steps:

• Bring a large pot of salted water to boil. Add the beans and cook 3 to 4 minutes, remove and cool in a bath of ice water.
• Prepare the Green Chile-Horseradish Sauce and the Buttermilk Fried Chicken. As chicken cooks, heat 2 tablespoons butter in a large saute pan, add the green beans and season with salt and pepper. Keep warm.
• To serve, spoon 1/4 cup Green Chile-Horseradish Sauce onto each plate. Top each plate with 1/8 of green beans and 1/8 of cutlets. Garnish each plate with srirachi sauce.
• FOR THE CHICKEN: Soak the cutlets in the buttermilk for 2 hours. On a plate or in a shallow bowl, combine the flour, pepper and salt. Heat oil to 350 degrees.
• Remove the chicken from the buttermilk and dredge in the flour. Fry until golden brown and crispy on the outside, about 5-10 minutes (depending on size of cutlets). Drain on paper towels.
• FOR THE SAUCE: In a saucepan over medium heat, melt 1 tablespoon butter and add chiles, horseradish and pickle relish. Cook 3 minutes and add heavy cream. Turn heat to medium high, cook 3 minutes, then puree in a food processor or blender (be very careful with hot liquids in the blender, as they can overflow suddently). Strain the mixture and return to the saucepan over medium heat. Add the remaining butter and cook, stirring occasionally, until sauce is reduced to about 2 cups (it should be fairly thin). Keep warm.