I’m already thinking about Thanksgiving sides. Too soon?
They take just minutes to make, and become the perfect side dish to practically any meal. Are you familiar with the technique of “shocking” vegetables?
Basically, after you cook the beans in a pot of boiling water for just a couple of minutes they become crisp yet tender. You immediately plunge them into a bowl of ice water. This “shocks” the veggie, stops the cooking immediately, and helps to retain that nice bright green color. It’s a great and easy technique that you can use with a variety of vegetables.
Then they’re ready for the final step! The secret to these string beans is this genius concoction.
A little lemon, some parm, oh, and those crushed macadamia nuts? Nailed it.
- 12 ounces string beans (Haricots Verts)
- Zest of 1 lemon
- 1 tablespoon minced parsley
- 2 tablespoons freshly grated parmesan cheese
- 1/2 teaspoon red pepper flakes
- 1/4 cup toasted and roughly chopped macadamia nuts
- 2 tablespoons olive oil
- 1 garlic clove (minced)
- 1/2 teaspoon salt
- 1) Bring a large pot of water to a boil. Add the beans and blanch for 3 minutes, until string beans are crisp yet tender.
- 2) Drain beans and immediately put into a large bowl of ice water. This process called “shocking”, stops the cooking and sets the color. Let beans sit in ice water for at least 2 minutes.
- 3) In a small bowl toss the lemon zest, parsley, parmesan, red pepper flakes, and nuts. Set aside.
- 4) When ready to serve, drain the beans and pat dry with a paper towel. Heat the olive oil in a large pan over medium/high heat. Add the beans to the pan and saute for 2 minutes or until heated through. Add the garlic and cook for another 30-60 seconds.
- 5) Turn off heat and add the nut mixture and toss well until all the beans are coated. Sprinkle with salt and serve.