Tuesday, November 9, 2010

Green Beens Sauteed with Radishes and Rosemary

This recipe is delicious.  Not enough people use radishes.  Try 'em! This recipe got rave reviews when I made it for a dinner party.  From "Cooking from the Garden".
-3/4 lbs green beans, snapped in half
-5 lg red radishes
-1 tbsp butter
-1 tbsp olive oil
-1 1/2 tbsp chopped fresh rosemary
-3 scallions, finely sliced
-1 tbsp balsamic vinegar
-1/4 tsp salt
1/4 tsp freshly ground pepper

1.) Blanch beans in approx 6 cups salted water (put beans in boiling water for 4 minutes)
2.) Drain and put in ice water bath
3) Cut radishes into matchsticks - a mandoline is helpful for this.
4) In a nonstick saucepan, melt butter on low heat and add olive oil.
5) Increase to medium and add rosemary.  Let cook for 3 minutes.
6) Add beans, radishes, scallions, balsamic vinegar, salt, and pepper.  Saute for 4 minutes and serve immediately.

No comments:

Post a Comment