Green Beans With Caramelized Shallots Recipes

GREEN BEANS WITH ALMONDS AND CARAMELIZED SHALLOTS

Steps:

• Place the slivered almonds in a dry skillet over low heat, and cook and stir constantly until the almonds are lightly toasted, 3 to 5 minutes. Watch carefully, because they burn easily. Remove the almonds and set aside.
• Heat butter in a skillet over medium-low heat, and cook and stir the shallots and red bell pepper until softened, about 8 minutes. Sprinkle the shallot mixture with sugar, salt, and pepper, and reduce heat to low. Cover, and cook slowly, stirring occasionally, until the sugar dissolves and the shallots caramelize, 5 to 8 minutes.
• Place a steamer insert into a saucepan, fill with water to just below the bottom of the steamer, and bring the water to a boil. Add the green beans, cover, and steam until just tender enough to pierce with a fork, 7 to 8 minutes. Drain the green beans, place them into the skillet with the shallot mixture, mix well, and gently stir in the toasted almonds.

GREEN BEANS WITH CARAMELIZED SHALLOTS

Steps:

• Cook beans in boiling salted water until tender, about 6 minutes. Drain. Transfer to bowl of ice water to cool. Drain well.
• Cut off and discard ends from shallots. Cut shallots lengthwise in half, then remove peel with paring knife.
• Melt butter with oil in heavy large skillet over medium-high heat. Add shallots and saute 1 minute.
• Reduce heat to medium-low; saute until shallots are browned and tender, about 20 minutes. Sprinkle with thyme. Season to taste with salt and pepper.
• Add the green beans, mix together, and heat through. Serve.
• DO AHEAD Can be made 2 hours ahead. Cover loosely with foil and let stand at room temperature.

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.

GREEN BEANS WITH CARAMELIZED-SHALLOT BUTTER

Steps:

• Melt butter in a saucepan over medium-high heat.
• Add shallots and saute' 4 minutes (or until golden); stir in vinegar and cook 1 1/2 more minutes.
• Remove from heat and stir in thyme, rind, salt, and pepper (I added more butter at this point).
• Cook beans in boiling water 3 minutes or until crisp-tender; drain.
• Combine beans and shallot mixture in a large bowl and toss well to coat.

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 CARAMELIZED SHALLOTS

Steps:

• Rinse the green beans and steam over boiling water until crisp tender, about 5 minutes.
• These can also be placed in a microwave safe dish and microwaved 4 to 5 minutes or again until crisp tender.
• Over medium heat, melt butter in a nonstick skillet; add shallots.
• Cook stirring often until golden brown, approximately 5 minutes (if needed add a touch of water to prevent burning).
• Add the green beans and toss until hot; season with salt and pepper sprinkle with lemon zest and serve.