Green Beans With Roasted Chestnuts In A Dijon Sauce Food

GREEN BEANS WITH ROASTED CHESTNUTS IN A DIJON SAUCE

Steps:

• VARIATIONS: 1- Add 30 ml (2 tbsp) white wine vinegar to sauce.
• 2- Replace the chestnuts with grilled almonds or hazelnuts.
• Preheat oven to 160C (325F).
• Roast chestnuts thusly: cut a small cross into the base of each chestnut, place on a cookie sheet and cook until the chestnuts start to open, about 45 minutes.
• Remove from oven and let cool.
• Meanwhile, cook the green beans in salted, boiling for two minutes, plunge into iced water and drain thouroughly.
• Place in a serving dish and set aside.
• Cook green onions and garlic in olive oil and butter until softened bit not golden.
• Set aside.
• Peel and quarter roasted chestnuts.
• Sprinkle over green beans.
• Combine the green beans and mustard, pour over green beans and chestnuts.
• Add salt and pepper to taste.

ROASTED GREEN BEANS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pat green beans dry with paper towels if necessary; spread onto a jellyroll pan. Drizzle with olive oil and sprinkle with salt and pepper. Use your fingers to coat beans evenly with olive oil and spread them out so they don't overlap.
• Roast in the preheated oven until beans are slightly shriveled and have brown spots, 20 to 25 minutes.

DIJON GREEN BEANS

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cook, covered, for 10-15 minutes or until crisp-tender., Meanwhile, whisk the vinegar, oil, mustard, salt and pepper in a small bowl. Drain beans; place in a large bowl. Add tomatoes and onion. Drizzle with dressing and toss to coat. Sprinkle with cheese.