BUTTERED GREEN BEANS WITH SHALLOTS AND LEMON
The crunchy, downright addictive topping in this recipe adds big flavor to all manner of side dishes, including mashed potatoes, brussels sprouts, and dressings, or even as a garnish for turkey and gravy. The shallots can be fried five days ahead and stored in an airtight container at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Heat 1/2 inch oil in a small skillet over medium. When oil shimmers (320 degrees), carefullyadd 1/3 cup shallots. Cook, stirring occasionally with a fork, until just golden and bubbles stop forming rapidly around shallots, 2 to 3 minutes. (They will darken and crisp as they cool; do not let darken in oil, or they will taste bitter.) Transfer to paper towels, season with salt, and let stand until cool and crisp. Continue frying remaining shallots in batches.
- Combine beans, butter, and 1/2 cup water in a large straight-sided skillet; season with salt and pepper. Bring to a boil over medium-high, then cook, tossing frequently, until water evaporates, butter begins to brown, and beans are vibrant green and crisp-tender, 8 to 10 minutes. (If water evaporates too quickly, add more, a few tablespoons at a time.)
- Transfer beans to a serving platter and squeeze lemon over top. Serve, with shallots alongside, or top with shallots just before serving.
FRENCH STRING BEANS WITH SHALLOTS
These simple French green beans make an easy and elegant side dish.
Provided by Jennifer Segal
Categories Vegetables & Sides
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the oil in a large skillet over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown.
- Add the beans, salt, pepper and water; bring to a boil. Cover the skillet, reduce the heat to low, and cook for 8 minutes.
- Remove the lid and increase the heat to high. Cook, stirring frequently, until the liquid is evaporated, the beans are tender, and the shallots are jammy, about 6 minutes. Taste and adjust the seasoning with salt, pepper, and a pinch of sugar. Serve warm.
Nutrition Facts : Calories 116, Fat 7 g, Carbohydrate 13 g, Protein 3 g, SaturatedFat 1 g, Sugar 6 g, Fiber 4 g, Sodium 302 mg, Cholesterol 0 mg
GREEN BEANS WITH LEMON AND GARLIC
Keep your vegetable sides simple with the Neelys' healthy Green Beans with Lemon and Garlic recipe from Food Network.
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 17m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
- Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.
SAUTEED GREEN BEANS WITH SHALLOTS AND GARLIC
Crisp-tender green beans are elevated with sweet sauteed shallots and a bit of garlic.
Provided by Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a medium saucepot of salted water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water until the beans are cool. Drain well.
- Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until lightly browned and tender, about 2 minutes. Add the green beans and garlic and increase the heat to medium-high. Cook, stirring occasionally, until the garlic has softened and the beans are heated through, about 4 minutes. Season with salt and pepper.
- Copyright 2016 Television Food Network, G.P. All rights reserved
GREEN BEANS WITH SHALLOTS, LEMON, AND THYME
Entered for safe-keeping, from Sean Donnellan's "Something Tastes Funny" with recipes by Naidre Miller. This cookbook is geared to new cooks and non-cooks. Personally, I recommend revising the original 2 tablespoons butter to 1 tablespoon butter and 1 tablespoon olive oil. Note: the purple shallots generally available are "large" shallots, and 2 small shallots equal 1 large shallot, but the large shallot will be stronger. Old French recipes generally refer to small shallots.
Provided by KateL
Categories Vegetable
Time 19m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash beans in cold water. Trim ends of beans, either using a sharp knife or snap them off.
- Heat a large skillet over medium heat and add butter and olive oil. Add shallots and saute for 30 seconds.
- Add beans, sprinkle with thyme, salt, and pepper, and cover. Cook for 3-4 minutes, shaking pan once in a while to prevent them from burning or sticking. Check to see if tender: if not, recover and cook until desired doneness. (They should still have snap, but rawness should be cooked out.).
- Add lemon juice, toss, and serve.
Nutrition Facts : Calories 97.4, Fat 6.5, SaturatedFat 2.4, Cholesterol 7.6, Sodium 8.2, Carbohydrate 9.6, Fiber 3.1, Sugar 3.9, Protein 2.3
FRENCH GREEN BEANS AND SHALLOTS
These are perfect green beans: simple flavors combined into an elegant dish that goes with almost anything. Mr. Pepin suggests a roast chicken, but they would pair equally well with a celebratory roast.
Provided by Jacques Pepin
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.
- At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.
- Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 164 milligrams, Sugar 4 grams, TransFat 0 grams
GREEN BEANS WITH SHALLOTS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Bring a medium pot of cold water to a boil over high heat and salt it generously. Trim the stem end off the green beans. Peel and finely chop the shallot.
- Drop the green beans into the boiling water and cook, uncovered, until crisp-tender, about 4 minutes. Drain in a colander set in the sink and rinse with very cold water until cool. Drain well and pat dry with paper towels. (The vegetables can be prepared up to this point, up to 4 hours ahead.)
- Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until the shallot is just golden, about 2 minutes. Add the green beans, increase the heat to high, and cook, stirring occasionally, until the beans are heated through, about 4 minutes. Season with the 1/2 teaspoon salt and some pepper and serve immediately.
GREEN BEANS WITH SHALLOTS & DILL
Found this tasty green bean dish in Victoria magazine. So good with fresh beans and dill from the garden.
Provided by Debster
Categories Vegetable
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Blanch the green beans in boiling salted water for 6 to 7 minutes, or until just tender.
- Drain and transfer to a bowl of ice water to set the color.
- Drain and pat dry.
- Transfer to a plastic storage bag& chill.
- (Beans may be prepared 1 day in advance.) In a large skillet set over moderate heat, cook the shallots in the olive oil, stirring occasionally, until lightly golden.
- Add the green beans and salt and pepper and cook until heated through.
- Add the dill, lemon peel, and lemon juice.
- Toss to coat, and transfer to a serving dish.
ROASTED GREEN BEANS AND SHALLOTS
Wholesome roasted alternative to the classic green bean casserole.
Provided by Autumnswirl
Categories Side Dish Vegetables Green Beans
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Place green beans in a large bowl. Mix in shallots, garlic, and almonds. Drizzle olive oil over the top; sprinkle salt and pepper evenly on top. Toss until everything is evenly coated with oil. Spread in a single layer on the prepared baking sheet.
- Roast in the preheated oven until beans are slightly shriveled and shallots are lightly browned, 10 to 15 minutes.
Nutrition Facts : Calories 141.3 calories, Carbohydrate 18.7 g, Fat 6.7 g, Fiber 4.7 g, Protein 4.4 g, SaturatedFat 0.8 g, Sodium 333.7 mg, Sugar 3.3 g
GREEN BEANS WITH GLAZED SHALLOTS IN LEMON-DILL BUTTER
In 15 minutes, you can cook fresh green beans and coat them with a citrus butter sauce. A super side dish!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- In 4-quart Dutch oven, heat 1 to 2 inches water to boiling. Add beans; boil uncovered 8 to 10 minutes or until crisp-tender. Drain; return to Dutch oven.
- Meanwhile, in 10-inch skillet, melt butter over medium heat. Add shallots; cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in sugar. Cook 2 to 3 minutes longer, stirring occasionally, until shallots are glazed and brown. Stir in lemon juice, dill weed and salt.
- Add shallot mixture to green beans; toss to coat.
Nutrition Facts : Calories 60, Carbohydrate 5 g, Cholesterol 10 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 2 g, TransFat 0 g
CHARRED GREEN BEANS AND LEMONY YOGURT
Everyone needs a simple summer side dish formula and this one is very adaptable. Broil or grill a pile of bright, snappy green beans until just charred but still crisp-tender, then set over a bed of well-seasoned lemony yogurt. Top with a flurry of herbs plus a squeeze of lemon juice and you have the foundation for endless summer lunches and dinners. This recipe is equally delicious with broccoli florets, small peppers, sliced eggplant or halved carrots. You can char the green beans under your broiler or on a grill, but make sure to use a basket if you are grilling, otherwise the beans may fall through the grates. Serve the veggies and yogurt with a quickly grilled protein, like chicken, tofu, or shrimp, or simply with bread.
Provided by Yossy Arefi
Categories dinner, easy, lunch, quick, weeknight, vegetables, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat your broiler with a rack set 6 inches below the heat source.
- On a large rimmed baking sheet, toss the green beans with the oil; season with salt and pepper.
- Broil the green beans until bright green and charred in spots, about 5 minutes. Let cool slightly while you prepare the yogurt. (Alternately, you can grill the beans over medium-high in a grill basket until lightly charred, about 5 minutes.)
- While the beans are cooling, add the yogurt to a medium bowl. Zest the lemon into the yogurt, then juice half the lemon over the top. Cut the remaining lemon half into 4 wedges; set aside. Add the red-pepper flakes to the yogurt, season with salt and pepper, then stir to combine.
- Spoon the yogurt onto a large platter, then top with the green beans and mint. Season with more salt and pepper, if necessary, and serve with the lemon wedges.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 600 milligrams, Sugar 8 grams, TransFat 0 grams
GARLICKY GREEN BEANS WITH SHALLOT
Caramelized shallots and garlic with cheese. Yummy!
Provided by murphyjct
Categories Side Dish Vegetables Green Beans
Time 30m
Yield 5
Number Of Ingredients 7
Steps:
- Melt butter with olive oil in a large skillet over medium heat. Cook shallot and garlic in the hot butter mixture, stirring frequently, until soft and slightly browned, 5 to 10 minutes.
- Stir green beans with shallot mixture; season with salt and pepper. Cook and stir green beans until tender, about 12 minutes.
- Remove skillet from heat and sprinkle Parmesan cheese over the green beans.
Nutrition Facts : Calories 168.7 calories, Carbohydrate 10 g, Cholesterol 13.1 mg, Fat 12.8 g, Fiber 3.1 g, Protein 5.3 g, SaturatedFat 4 g, Sodium 177.2 mg, Sugar 1.7 g
GREEN BEANS WITH SHALLOTS, GARLIC & TOASTED ALMONDS
Make an effort with your side dishes and you can make the main course simple but still deliver a stunning meal
Provided by John Torode
Categories Dinner, Side dish, Supper, Vegetable
Time 15m
Number Of Ingredients 6
Steps:
- Cook green beans in boiling salted water until tender, then drain and cool under running water. Set aside.
- Put olive oil, shallots, garlic cloves and some salt in a frying pan, then cook gently for about 8 mins until soft but not brown. Tip in the beans and a grind of pepper, toss well, then warm through. Finish with a squeeze of lemon and toasted flaked almonds.
Nutrition Facts : Calories 47 calories, Fat 3 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein
GREEN BEANS WITH SHALLOTS, HAZELNUTS, AND TARRAGON
Provided by Susan Spungen
Categories Side Thanksgiving Green Bean Tarragon Hazelnut Shallot Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Spread hazelnuts on a baking sheet and toast in the oven, tossing halfway through, until skins are splitting and nuts are fragrant, about 15 minutes. Transfer to a bowl to steam and cool, then rub the nuts with a kitchen towel to remove their skins. Roughly chop the hazelnuts and set aside.
- In a large sauté pan over medium-high heat, melt 1 tablespoon butter. Add shallots and cook, tossing, until lightly golden and softened, 3 to 4 minutes. Remove and set aside.
- Reduce heat to medium, and add 1/2 cup water, remaining 2 tablespoons butter, salt, and pepper to the same pan. Add the haricots verts and toss to coat. Cover pan and cook, tossing occasionally, until bright green and crisp-tender, about 3 minutes. Remove cover, raise heat to high and cook until the water evaporates and the beans are glazed, about 3 minutes more. Toss green beans with tarragon, lemon zest, hazelnuts, and sautéed shallots. Serve immediately.
GREEN BEANS WITH SHALLOTS
Jazz up your green beans with the addition of buttery shallots
Provided by Lucy Netherton
Categories Side dish
Time 15m
Number Of Ingredients 3
Steps:
- Cook the green beans in boiling, salted water for 3-4 mins, until just tender. Drain and cool under cold running water. This can be done the day before - just keep the beans covered in the fridge.
- When you're ready to eat, heat the butter in a large frying pan until foaming, add the shallots and cook for 4-5 mins, until soft but not coloured. Throw in the beans and toss to coat. Cook for 1-2 mins until heated through, then season. Serve with the pork.
Nutrition Facts : Calories 48 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.05 milligram of sodium
More about "green beans with shallots and lemon food"
GREEN BEANS WITH GLAZED SHALLOTS AND LEMON | WILLIAMS …
From williams-sonoma.com
LEMON-GARLIC GREEN BEANS - EATINGWELL
From eatingwell.com
Servings 6Total Time 20 minsAuthor Pam LolleyCalories 94 per serving
GREEN BEANS WITH LEMON BUTTER AND FRIZZLED SHALLOTS - GOOD …
From goodhousekeeping.com
LEMON ROASTED GREEN BEANS WITH ALMONDS & SHALLOTS
From everylastbite.com
ROASTED GREEN BEANS AND SHALLOTS WITH LEMON AND THYME RECIPE
From pamelasalzman.com
GREEN BEAN CASSEROLE WITH CRISPY ONIONS | NEW WORLD
From newworld.co.nz
GREEN BEANS WITH SHALLOTS AND LEMON – ORACIBO
From oracibo.com
GREEN BEANS WITH LEMON AND SHALLOTS - ALEX GUARNASCHELLI
From alexguarnaschelli.com
GREEN BEANS ALMONDINE - A BEAUTIFUL PLATE
From abeautifulplate.com
PORK TENDERLOIN WITH MUSHROOM MARSALA SAUCE, ROASTED POTATOES
From twitter.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love