Chef Laura Stec, Innovative Cusine, Portola Valley, CA
Even though green beans are a summer vegetable, they often find their way onto holiday tables. I serve the easy-to-make Dijon Green Beans in the summer by themselves and then dress them up with the Candied Shallots for Thanksgiving dinner. The Dijon sauce tastes great on many vegetables and chicken, so experiment!
2 tsp Olive oil
20 Shallots, peeled
3 cups Chicken or vegetable stock, divided
2 sprigs Thyme
Dijon Green Beans
3 /4 pound Green beans, stems removed
1 T Clarified butter or olive oil
1 T Dijon mustard
Pinch of salt
2 tsp Dry white wine
Freshly ground pepper
- Preheat oven to 350° F.
- For the Candied Shallots, heat the oil in an ovenproof sauté pan over medium heat. Add the shallots and sauté until they are golden brown on all sides.
- Add 1cup stock and thyme to the pan and place in the oven. Do not cover.
- After 30 minutes, add another cup of stock, stir, and return to the oven.
- After 30 minutes, add remaining stock. Bake another 1/2 hour.
- The whole process takes 11/2 hours. Watch for the sauce to get thick and syrupy. Turn off oven.
Prepare the Green Beans:
- Bring a pot of water to boil with salt. Quickly blanch the beans until crisp tender, and then drain.
- In a large sauté pan, heat the butter or oil and whisk in mustard and a pinch salt. Whisk in wine.
- Add beans and toss in the sauce.
- Transfer to a serving platter, top with candied shallots and freshly ground pepper.
- Drizzle with any leftover “syrup” from the shallot pan.