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Fresh Green Beans Tossed with Butter, Lemon Juice, and Parsley
Friday, August 3, 2007
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Preliminary cooking or blanching
- 3 pounds fresh green beans
- A large kettle containing 7 to 8 quarts of rapidly boiling water
- 3 ½ tablespoons salt
Snap ends off beans. Just before cooking, wash under hot water. Drop beans into kettle, add salt, and bring rapidly to boil. Boil uncovered for 8 minutes, then test a bean by eating it. Beans are done when they are tender but still retain a suggestion of crunchiness. As soon as they are done, place a colander over the kettle and drain the water off the beans. Then run cold water into kettle for several minutes to cool the beans and to set the color and texture. Drain. Set aside until ready to use.
Serving
- A heavy 8 to 10 inch non stick pan or skillet
- Salt and pepper
- 3 to 4 tablespoons butter
- 1 teaspoon lemon juice
- 2 to 3 tablespoons minced, fresh parsley
To serve, toss beans in the saucepan or skillet over moderately high heat to evaporate all their moisture. Then toss with salt, pepper, and butter until well heated- about 2 minutes or so. Toss again with a teaspoon of lemon juice and the minced parsley. Serve immediately.