Green Beans With Dijon Mustard And Caramelized Shallots Recipes

TOM'S GREEN BEANS WITH SHALLOTS

Steps:

• Place the beans in a steamer in a pot filled with 2 inches of boiling water. Cover and steam until the beans are bright green and still slightly firm to the bite, about 10 minutes.
• Meanwhile, whisk together the vinegar, mustard, shallot, some salt and pepper, and the oil. Pour the dressing over the beans and toss to coat. Cover and let marinate in the refrigerator for at least 1 hour or up to overnight. Bring to room temperature and serve.

GREEN BEANS WITH DIJON MUSTARD AND CARAMELIZED SHALLOTS

Steps:

• 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.).
• 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.).
• 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.

GREEN BEANS WITH SHALLOTS

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 SHALLOT DRESSING

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slice on a paper towel-lined plate. Let cool and crumble bacon. Reserve 1 teaspoon of bacon drippings.
• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the green beans, recover, and steam until just tender, 3 minutes.
• Whisk together olive oil, Dijon-style mustard, vinegar, bacon drippings, and shallot in a bowl. Toss hot, steamed green beans in a bowl with the dressing and crumbled bacon, and serve.

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.

ROASTED GREEN BEANS AND SHALLOTS

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.

GREEN BEANS WITH CARAMELIZED SHALLOTS

Steps:

• In a medium saucepan with a tight-fitting lid, melt 2 tablespoons butter over medium heat; swirl to coat bottom of pan. Add shallots; cover. Reduce heat to medium-low; cook, stirring occasionally, until golden brown, 15 to 20 minutes. Set aside.
• Meanwhile, in a large pot of boiling salted water, cook green beans until fork-tender, 4 to 6 minutes. Drain; return to pot. Toss with remaining tablespoon butter. Season with salt and pepper.
• Transfer green beans to a serving dish; top with caramelized shallots.

GREEN BEANS WITH DIJON MUSTARD AND CARAMELIZED SHALLOTS

Steps:

• Cook 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.
• Melt 1/4 cup margarine in heavy large skillet over medium-high heat.
• Add shallots and saute until deep brown and crisp, about 12 minutes. (Green beans and shallots can be prepared 2 hours ahead. Let stand at room temperature).
• Melt 1/4 cup margarine in heavy large pot over medium-high heat.
• Whisk in mustard.
• Add beans; toss until heated through and evenly coated, about 4 minutes.
• Season with salt and pepper.
• Mound beans on platter.
• Sprinkle with shallots.

GREEN BEANS WITH CARAMELIZED SHALLOTS

Steps:

• In a medium saucepan with a tight-fitting lid, melt 2 tablespoons of the butter over medium heat; swirl to coat the bottom of the pan. Add the shallots; cover. Reduce the heat to medium-low; cook, stirring occasionally, until golden brown, 15 to 20 minutes. Set aside.
• Meanwhile, in a large pot of boiling salted water, cook the green beans until forktender, 4 to 6 minutes. Drain; return to the pot. Toss with the remaining tablespoon butter. Season with salt and pepper.
• Transfer the green beans to a serving dish; top with the caramelized shallots.