Green Beans with Pecans
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 8 min |
| Total: | 23 min |
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | Chef Ian Perreault |
Recipe ingredients
- 2 cups (500 mL) very thin green beans
- Sufficient quantity, salt
- ½ cup (125 mL) butter*
- ½ cup (125 mL) pecans, in small pieces
- 3 unpeeled garlic cloves
- Fleur de sel to taste
Preparation
Trim beans.
Bring a pot of salted water to a boil. Add beans and blanch until water comes back to a boil.
Cool beans immediately in a bowl of ice water. Drain and set aside.
In a skillet, melt butter over medium heat. Add pecan pieces and garlic.
Cook for a few minutes until butter becomes frothy.
Add beans, stirring to coat them with butter.
Sprinkle with fleur de sel and serve immediately.
Suggestion
When blanching green vegetables, take care not to boil them overlong.
More importantly, cool them immediately by immersing them in ice water. Your vegetables will be bright green and crisp.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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