Ingredients
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1
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2
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2
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1
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-
-
-
-
-
-
-
-
-
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Directions
Green Beans With Dijon Mustard and Caramelized Shallots, Adapted from Bon Appetit, December 2003 The butter really mellows the Dijon mustard, creating a really delicious flavor , ABSOLUTELY GREAT BEAN SIDE! With the exception of using lemon pepper instead of the usual S&P, I followed the recipe exactly & used fresh green beans, steamed! This is a simple & wonderful way to season this kind of dish ~ Thanks, much for sharing the recipe! [Tagged & made in Please Review My Recipe], ABSOLUTELY GREAT BEAN SIDE! With the exception of using lemon pepper instead of the usual S&P, I followed the recipe exactly & used fresh green beans, steamed! This is a simple & wonderful way to season this kind of dish ~ Thanks, much for sharing the recipe! [Tagged & made in Please Review My Recipe]
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Steps
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1
Done
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Heat Frozen Green Beans According to Package Directions. (cook Fresh Green Beans in Large Pot of Generously Salted Boiling Water Until Crisp-Tender, About 5 Minutes. Drain; Rinse Under Cold Running Water and Drain Again.). |
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2
Done
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Melt 1 Tbutter in Heavy Large Skillet Over Medium-High Heat. Add Shallots and Saute Until Deep Brown and Crisp ( I Usually Just Cook Until Soft and Transluscent). (green Beans and Shallots Can Be Prepared 2 Hours Ahead. Let Stand at Room Temperature.). |
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3
Done
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Melt 1 T Butter in Heavy Large Pot Over Medium-High Heat. Whisk in Mustard. Add Green Beans; Toss Until Heated Through and Evenly Coated, About 4 Minutes. Season With Salt and Pepper. Mound Beans on Platter. Sprinkle With Shallots. |
