Brown Butter Glazed Green Beans Recipes

GREEN BEANS WITH BROWNED BUTTER

Steps:

• In 2-quart saucepan, place beans in 1 inch of water. Heat to boiling. Boil uncovered 6 to 8 minutes or until crisp-tender (they shouldn't be "squeaky" when you bite into one); drain. Keep warm.
• Meanwhile, in 1-quart saucepan, melt butter over low heat. Be careful not to let butter burn or it will taste bitter. Stir in pecans. Heat, stirring constantly, until butter is golden brown. (If bottom of saucepan is dark, it may be difficult to see the difference between brown butter and burnt butter. Try spooning a little of the butter onto a white plate to see the color more clearly.) Immediately remove from heat. Pour butter mixture over beans; toss to coat. Sprinkle with lemon peel.

BROWN BUTTER GREEN BEANS

Steps:

• Heat large covered saucepot of water to boiling on high. Fill large bowl with ice and water.
• Add 1 teaspoon salt, then green beans, to boiling water. Cook, uncovered, 5 to 7 minutes or until crisp-tender. Drain and immediately transfer to bowl of ice water. When cool, drain again. Roll between paper towels to dry. Beans can be refrigerated in an airtight container or resealable plastic bag up to 3 days.
• If serving immediately, in same saucepot, melt butter on low. When butter is melted, raise heat to medium and cook 3 to 4 minutes or until golden brown and aromatic, stirring and scraping pot. Add beans and cook 2 minutes or until glazed and heated through, tossing.
• Remove from heat; toss with tarragon, lemon juice, 1/8 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

BROWN BUTTER GREEN BEANS

Steps:

• Preheat the oven to 350 degrees F
• Cut off the top of the garlic head and discard. Put the garlic on a square of aluminum foil and drizzle with the olive oil. Wrap the foil around the garlic, put in the oven and roast for 50 minutes. Remove from the oven and set aside to cool to room temperature. Once cooled, remove the garlic from the foil and squeeze the garlic head, cut side down, over a small bowl until all of the roasted garlic cloves pop out. Mash the pulp with a fork and set aside.
• In a large skillet over medium-high heat melt the butter and cook until it begins to foam, turn light brown and acquire a nutty aroma. Turn the heat to low, add the shallots, and cook for 2 minutes. Add the green beans, roasted garlic, and almonds, and season with salt and pepper, to taste. Transfer the beans to a serving bowl and serve immediately.

GREEN BEANS WITH GLAZED SHALLOTS IN LEMON-DILL BUTTER

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.

BROWN-SUGAR-GLAZED GREEN BEANS

Steps:

• Bring large pot of salted water to boil.
• Add beans, cook just until tender but still bright green, 5 minutes.
• Drain well.
• Meanwhile, in large skillet over medium-high heat, cook bacon until lightly browned, 5 minutes.
• Add shallots and thyme; cook until shallots are tender and bacon is crisp, 3 minutes.
• Stir in sugar; cook until golden, 2 minutes.
• Add beans; toss well.
• Stir in vinegar, scraping up browned bits from bottom of pan.
• Stir in salt and pepper.