TARRAGON GREEN BEANS
In this simple Thanksgiving side dish, green beans are sauteed with butter, shallots, and white wine. A finishing touch of aromatic fresh tarragon sets it apart.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Melt butter in a large, high-sided skillet over medium heat. Add shallot; cook, stirring constantly, until soft and translucent, 2 to 3 minutes. Add beans, and gently toss to coat with shallot mixture. Cook, stirring occasionally, 2 minutes.
- Add wine. Raise heat to medium-high; cook, stirring often, 12 minutes. Reduce heat to medium, and cook until beans are tender, 3 to 5 minutes more. Stir in tarragon, and season with salt and pepper. Garnish with tarragon sprigs.
GREEN BEANS WITH TARRAGON
Green beans lightly seasoned with tarragon and garlic.
Provided by Martha
Time 17m
Number Of Ingredients 6
Steps:
- Fill a 3 quart sauce pan approximately ½ full with salted water and bring to a boil.
- Drop trimmed green beans into the water and bring back up to a boil. Cook gently for 5-6 minutes or until tender.
- Drain the green beans and return to the pan, adding butter, chopped tarragon, garlic powder, salt and pepper. Stir to melt the butter and combine. Serve immediately.
EASY TARRAGON GREEN BEANS
These herbed green beans are the perfect complement to grilled salmon or chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Set a steamer basket in a saucepan with 1 inch simmering water. Add green beans. Cover and steam until tender, about 5 minutes. Toss in a bowl with butter, lemon juice, and tarragon leaves. Season with coarse salt and ground pepper.
Nutrition Facts : Calories 66 g, Fat 3 g, Fiber 3 g, Protein 6 g
STEAM/SAUTEED GREEN BEANS WITH BUTTER AND TARRAGON
If you prefer to use dried tarragon, add 1/2 teaspoon at the appropriate point.
Provided by Food Network
Categories side-dish
Time 15m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Bring the water, butter, salt and green beans to a boil in a Dutch oven or large deep skillet. Cover and steam over medium-high heat until the vegetable is brightly colored and just tender, 5 to 10 minutes.
- Remove the lid and continue to cook until the liquid evaporates, 1 to 2 minutes longer, adding the tarragon at this point. Saute to intensify flavors, 1 to 2 minutes longer. Adjust seasonings, including pepper to taste, and serve.
GREEN AND YELLOW BEANS WITH TARRAGON
Steps:
- Bring a large saucepan of water to a boil. Add a large pinch of salt along with the beans. Cook until tender but firm, about 5 minutes. Drain. Combine the melted butter and tarragon and pour over the beans, tossing gently to mix. Season with salt and pepper.
GREEN BEANS WITH FRESH TARRAGON BUTTER
Add a new dimension to green beans with the sweet anise flavor of fresh tarragon.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Heat 1 cup water to boiling in 3-quart saucepan. Add beans; reduce heat to medium-high. Cover and cook 6 to 8 minutes or until crisp-tender.
- Meanwhile, mix remaining ingredients in small bowl.
- Drain green beans; return to saucepan. Add tarragon mixture; toss gently to coat.
Nutrition Facts : Calories 50, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 2 g, TransFat 0 g
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.
TARRAGON-ALMOND GREEN BEANS
A hint of balsamic vinegar gives a fresh taste to this simple side shared by Glenda Malan. "Sliced almonds dress up green beans tastefully when company's coming," she relates from Lake Forest, California. "I can't think of an entree this dish doesn't complement."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. , Meanwhile, in a nonstick skillet, saute onions and garlic in oil until onions are tender. Add the vinegar, sugar, tarragon and salt. Bring to a boil; cook until liquid is reduced by half. Drain beans; add to onion mixture. Cook and stir until heated through. Sprinkle with almonds.
Nutrition Facts : Calories 93 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 54mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges
ITALIAN GREEN BEANS WITH TARRAGON
Make and share this Italian Green Beans With Tarragon recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Trim ends from the green beans and cut in 1 1/2 inch lengths.
- Steam or cook the beans in a saucepan of boiling salted water for 5 minutes or until al dente, drain.
- Toss with oil, salt and pepper, and tarragon.
Nutrition Facts : Calories 64.5, Fat 3.7, SaturatedFat 0.5, Sodium 6.8, Carbohydrate 7.6, Fiber 2.9, Sugar 3.4, Protein 2.1
GREEN BEANS & SPRING ONIONS WITH TARRAGON
A simple green side of trimmed beans, black olives and herbs to go with meat, fish and vegetarian mains alike
Provided by Good Food team
Categories Side dish
Time 13m
Number Of Ingredients 6
Steps:
- Blanch the beans in boiling water for 3-4 mins until al dente, adding the spring onions for the final 2 mins. Plunge the vegetables into ice-cold water, then drain and set aside.
- When ready to serve, heat the oil in a frying pan, tip in the veg and warm through. Add the olives, heat a little longer, then remove from the heat and stir through the lemon juice, tarragon and some seasoning.
Nutrition Facts : Calories 51 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
LEMON TARRAGON GREEN BEANS
Categories Side Quick & Easy Lemon Green Bean Summer Chill Tarragon Gourmet
Yield Serves 8
Number Of Ingredients 5
Steps:
- In a large kettle of boiling salted water blanch beans in 2 batches 2 to 3 minutes, or until just tender. With a slotted spoon transfer beans as blanched to a large bowl filled with ice and cold water. Drain beans well and pat dry, Beans may be prepared up to this point 1 day ahead and chilled covered.
- Just before serving, in a large bowl toss together beans, oil, lemon juice, tarragon, and salt and pepper to taste. Serve beans garnished with tarragon sprigs.
GREEN BEANS WITH SHALLOTS & TARRAGON
Make and share this Green Beans with Shallots & Tarragon recipe from Food.com.
Provided by Dancer
Categories Beans
Time 22m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring water to a boil in a saucepan.
- Add salt and beans.
- Bring to boil and simmer 8 to 10 minutes.
- Beans should be tender but crisp, drain.
- Return beans to saucepan and add butter and shallots.
- Cook briefly but do not brown.
- Add tarragon, salt and pepper.
- Saute briefly and serve.
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