CE Green Beans with Roasted Chestnuts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Green Beans (snap), 8 cup (approx. 1 1/2 pound)Olive Oil, 1 tbspShallots, 2 thinly slicedChestnut, Roasted 1 1/2 c.Swanson Chicken Broth 33% less sodium, 1/3 c.Lemon juice, 1/2 lemonSalt, 1/4 tsp (optional)Pepper, black, 1/4 tsp
Wash fresh beans and trim off the ends (or not as you prefer). Place in boiling water and "blanch" for approx 3-5 minutes.
Scoop out green beans from hot water and place them immediately in an ice bath (this is just ice and water in a bowl). About two minutes then set aside.
Heat oil in a large skillet over medium-low heat. Add shallots and cook for 3 minutes, stirring often. Add chestnuts and garlic and cook for 1 minute. Add broth, bring to a simmer and cook until reduced by half, stirring occasionally.
Add beans to shallot mixture and toss well until heated thorough, about 2 minutes. Add lemon juice, salt and peppter and remove from heat. Serve hot.
Note: CE states that you can blanch the green beans up to two days before the day to be further cooked. After draining from ice bath, put in a zip top bag along with a paper towel to absorb moisture. Refrigerate. When ready to further the recipe, bring them back to room temperature before continuing.
Note: The chestunuts is a "rough" estimate as SP didn't have the exact thing I was looking for.
Number of Servings: 10
Recipe submitted by SparkPeople user LABYRINTH.
Scoop out green beans from hot water and place them immediately in an ice bath (this is just ice and water in a bowl). About two minutes then set aside.
Heat oil in a large skillet over medium-low heat. Add shallots and cook for 3 minutes, stirring often. Add chestnuts and garlic and cook for 1 minute. Add broth, bring to a simmer and cook until reduced by half, stirring occasionally.
Add beans to shallot mixture and toss well until heated thorough, about 2 minutes. Add lemon juice, salt and peppter and remove from heat. Serve hot.
Note: CE states that you can blanch the green beans up to two days before the day to be further cooked. After draining from ice bath, put in a zip top bag along with a paper towel to absorb moisture. Refrigerate. When ready to further the recipe, bring them back to room temperature before continuing.
Note: The chestunuts is a "rough" estimate as SP didn't have the exact thing I was looking for.
Number of Servings: 10
Recipe submitted by SparkPeople user LABYRINTH.
Nutritional Info Amount Per Serving
- Calories: 64.9
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 84.6 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 3.4 g
- Protein: 2.2 g
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