Green Beans With Celery Salt Butter Recipe Epicuriouscom

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CLASSIC BUTTERED GREEN BEANS



Classic Buttered Green Beans image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 5

Kosher salt
2 pounds green beans, trimmed
3 tablespoons unsalted butter
4 medium shallots, sliced
Freshly ground pepper

Steps:

  • Bring a large pot of salted water to a boil. Fill a large bowl with ice water; generously salt the water.
  • Add the green beans to the boiling water and cook until bright green and just tender, 4 to 6 minutes. Drain and transfer to the ice water to cool completely. Drain again and transfer to a paper towel-lined baking sheet; pat dry.
  • Meanwhile, melt 2 tablespoons butter in a large wide pot over medium-high heat. Add the shallots, season with salt and cook, stirring, until slightly softened, 3 to 4 minutes.
  • Add the green beans to the pot; season with salt and pepper. Cook, stirring, until hot, 4 to 6 minutes. Remove from the heat and add 1 tablespoon water and the remaining 1 tablespoon butter; stir to coat.

GREEN BEANS WITH GINGER BUTTER



Green Beans with Ginger Butter image

Yield Makes 8 to 10 servings

Number Of Ingredients 5

2 pounds haricots verts or other green beans, trimmed
1 (3-inch-long) piece fresh ginger
3 tablespoons unsalted butter
Finely grated zest from 1/2 lemon
1/2 teaspoon salt

Steps:

  • Cook beans in an 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 9 minutes (depending on thickness). Drain beans in a colander and transfer to a large bowl of ice and cold water to stop cooking. Drain beans again and pat dry.
  • Peel ginger and halve crosswise, then thinly slice lengthwise and cut into very thin matchsticks.
  • Heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook ginger, stirring, until golden, about 3 minutes.
  • Add beans and cook, stirring, until just heated through, about 2 minutes. Remove from heat and add zest and salt, tossing to combine.

GREEN BEANS AND CELERY ROOT SALAD WITH MUSTARD VINAIGRETTE



Green Beans and Celery Root Salad with Mustard Vinaigrette image

Categories     Salad     Mustard     Side     Quick & Easy     Lemon     Green Bean     Root Vegetable     Winter     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 7

3 tablespoons fresh lemon juice
2 teaspoons coarse-grained mustard
1/2 teaspoon salt
1/4 cup olive oil
1 1/4 pounds celery root
1 pound haricots verts (thin green beans)*, trimmed and cut into 2-inch pieces
*available at specialty produce markets

Steps:

  • In a large bowl whisk together lemon juice, mustard, and salt and add oil in a stream, whisking.
  • With a sharp knife cut off ends of celery root and cut off peel. Rinse and dry celery root and halve lengthwise. Cut celery root crosswise into 1/8-inch slices and cut slices into 1/8-inch strips. Add celery root to dressing and toss to coat.
  • In a saucepan of boiling salted water boil haricots verts until crisp-tender, about 4 minutes, and drain. Refresh haricots verts under cold water and drain well. Add haricots verts to celery root mixture with salt and pepper to taste and toss well.

GARLIC GREEN BEANS



Garlic Green Beans image

One of my chores when I was a kid was to "top and tail" and remove the strings from the green beans we'd harvested from the garden. The baskets of fresh-picked green beans sometimes seemed endlessly high and I often questioned why I had to go to all that trouble to remove something as harmless as tops and tails. Today I appreciate the simplicity of the task. I love fresh green beans so much that I miss them terribly when they're out of season. You can cook the beans as long as you like; the longer they cook, the sweeter they get.

Yield makes 4 to 6 servings

Number Of Ingredients 4

Kosher salt to taste
1 1/2 pounds green beans, trimmed and halved if long
3 tablespoons unsalted butter
6 garlic cloves, minced

Steps:

  • Prepare a large bowl of ice water and bring a large saucepan of lightly salted water to a boil. Add the green beans and cook for 30 seconds. Drain the beans and immediately submerge them in the ice water to stop the cooking. Let the beans sit in the ice water for a couple of minutes, and then drain thoroughly.
  • In a large skillet, heat the butter over medium-low heat. When the butter has melted, add the garlic and cook, stirring occasionally, until softened, 2 to 3 minutes; do not let the garlic brown. Stir in the green beans and cook gently until crisp-tender, 10 to 12 minutes, or until softer to the bite-this is how I like them-20 to 25 minutes. You want to hear a gentle sizzling sound as they cook, but no more than that. Add salt to taste and serve.
  • Placing green vegetables in boiling water for less than a minute and then plunging them into ice water-what professionals call blanching and shocking-keeps them very green and pretty. You can skip this step if you don't have time to wait for the water to boil.

GREEN BEANS WITH LEMON



Green Beans with Lemon image

Categories     Side     Lemon     Green Bean     Summer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 3

2 1/2 lb haricots verts or other thin green beans, trimmed
1 tablespoon unsalted butter
1/2 teaspoon finely grated fresh lemon zest

Steps:

  • Cook beans in a large pot of boiling salted water until crisp-tender, 4 to 6 minutes. Drain beans and toss with butter, zest, and salt to taste.

BUTTER-BRAISED ROOT VEGETABLES AND GREEN BEANS



Butter-Braised Root Vegetables and Green Beans image

Categories     Vegetable     Side     Braise     Christmas     Thanksgiving     Vegetarian     Quick & Easy     Green Bean     Christmas Eve     Butter     Gourmet

Yield Serves 2 generously

Number Of Ingredients 6

a 1-pound celery root (sometimes called celeriac)
2 large carrots
4 large shallots
1 1/2 tablespoons unsalted butter
3/4 teaspoon salt
1/4 pound green beans

Steps:

  • With a sharp knife peel celery root and cut into 1-inch pieces. Diagonally cut carrots into 1-inch-thick pieces. Quarter shallots lengthwise. In a 2-quart heavy saucepan melt butter over moderately low heat. Add celery root, carrots, shallots, salt, and pepper to taste, stirring to coat vegetables with butter, and cook, covered, stirring occasionally, 20 minutes. While root vegetables are cooking, trim beans. Stir beans into root vegetables and cook, covered, stirring once or twice, until all vegetables are tender, about 10 minutes.

GREEN BEANS WITH BALSAMIC-SHALLOT BUTTER



Green Beans with Balsamic-Shallot Butter image

Categories     Side     Vegetarian     Quick & Easy     Vinegar     Green Bean     Shallot     Boil     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 4

1/2 cup balsamic vinegar
2 large shallots, finely chopped
4 tablespoons (1/2 stick) butter, room temperature
2 pounds green beans, trimmed

Steps:

  • Combine vinegar and shallots in heavy small saucepan. Boil over medium heat until most vinegar is absorbed (about 1 tablespoon liquid should remain in pan), stirring frequently, about 6 minutes. Transfer mixture to small bowl; cool completely. Add butter; mix with fork until blended.
  • Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain. Refresh under cold water; drain. Pat dry with paper towels. (Balsamic-shallot butter and beans can be made 1 day ahead. Cover separately; chill.)
  • Combine beans and balsamic-shallot butter in large nonstick skillet. Toss over medium heat until beans are heated through, about 5 minutes. Season to taste with salt and pepper and serve.

GREEN BEANS WITH CITRUS BUTTER SAUCE



Green Beans with Citrus Butter Sauce image

Categories     Bean     Vegetable     Low/No Sugar     Summer     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 7

1 pound green beans, trimmed
1 tablespoon olive oil
1 tablespoon grated orange peel
2 teaspoons grated lemon peel
2 garlic cloves, minced
1/4 cup canned low-salt chicken broth
2 tablespoons (1/4 stick) butter

Steps:

  • Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain well. Heat oil in heavy large skillet over medium-high heat. Add orange peel, lemon peel, and garlic and stir 1 minute. Add broth and simmer 1 minute. Add butter and beans. Toss until beans are heated through and sauce coats beans, about 2 minutes. Season with salt and pepper and serve.

GREEN BEANS WITH LEMON AND OIL



Green Beans with Lemon and Oil image

Categories     Side     Quick & Easy     Low/No Sugar     Lemon     Green Bean     Boil     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 side-dish servings

Number Of Ingredients 5

1 lb thin green beans such as haricots verts, trimmed
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated fresh lemon zest

Steps:

  • Cook beans in a 5-quart pot of boiling salted water until crisp-tender, about 5 minutes. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. Drain and pat dry.
  • Toss beans with oil, salt, and pepper to taste, then toss with lemon juice and half of zest. Serve beans sprinkled with remaining zest.

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