Crispy green beans with lemon brown butter
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (16-ounce) whole green beans; or 1 pound pole beans (not Kentucky Wonders), ends trimmed |
| 3 | tablespoons | Unsalted butter |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Salt; or to taste |
| ½ | teaspoon | Pepper; or to taste |
| 1 | teaspoon | Sugar; optional |
Directions
In medium saucepan, cook frozen green beans according to package directions. If using fresh beans, bring 1 quart water to a boil over high heat and stir in beans. Allow water to boil again, reduce heat slightly and cook vigorously until beans are easily pierced with a fork, tender, but not mushy, about 10 minutes.
Drain beans and rinse with cold water to stop cooking. At this point, beans may be refrigerated until serving time.
In medium saucepan, melt butter over medium-high heat. When butter begins to bubble, reduce heat to low and continue cooking until butter turns caramel colored and has brown flecks in it. Removefrom heat. Stir in lemon juice, salt and pepper to taste.
Add beans to saucepan, toss to coat evenly and heat through. Adjust seasoning to taste, adding 1 teaspoon sugar, if desired.
Variation
Cook 1 (16-ounce) package frozen broccoli according to package directions, or cook 1 pound fresh broccoli florets, as fresh green beans above, until tender, 6 to 8 minutes. Proceed as above. Add ½ teaspoon grated nutmeg.
Makes 8 servings.
Posted to recipelu-digest by molony <molony@...> on Mar 10, 1998