food
WHA
T
’S
COOK
ING
SAUTEED GREEN BEANS WITH
SHALLOT CRISPS
“I love crisp shallots and onions# and green
beans have always been a favorite vegetable.
Because the combination is such a natural#
I ’ve updated the classic recipe.”
PREP: 20 MIN. COOK: 14 MIN.
/ 3
cup cooking oil
to 6 shallots, thinly sliced (/2 cup)
lb. green beans, trimmed
Tbsp. butter
Tbsp. olive oil
Salt and freshly ground black pepper
2
. Meanwhile, in large pot cook beans,
covered, in enough boiling water to cover
for
6
to
8
minutes or until crisp-tender.
Drain and submerse in ice water to cool
quickly; drain well.
3
. Heat a 12-inch skillet over medium-high
*
:
heat. Add butter and oil, swirling to coat
Jj№
4
skillet. Add beans. Cook about 5 minutes,
JfJ
/n
stirring frequently, until beans are heated
4
/
through. Season to taste with
salt
and
*
pepper.
Transfer to a serving bowl and top
Jf /
Ron,
with shallot crisps. MAKES
8
SERVINGS.
*TIP Test oil by adding 1 shallot slice to oil.
When oil sizzles without spattering and
shallot is golden, the oil is ready.
MAKE AHEAD Shallots may be prepared up
to
2
hours ahead.
EACH SERVING
100 cal# 7 gfat# 4 mgchol#
18 mg sodium# 10 g carbo# 4 gfiber# 2 g pro.
5
2
1
1
1.
In
6
-inch skillet heat oil over medium-
high heat.* Using a slotted spoon, add half
the shallots. Fry 3 to 4 minutes, until crisp
and dark golden brown. Remove from oil;
drain on double-thickness of paper towels.
Cook remaining shallots. Set aside.
174 DECEMBER 2009 BETTER HOMES AND GARDENS
“Keep your eye on the
buffet table. These
shallot crisps are
mighty good and may
quickly disappear.”
