← Back to Search Results
sauteeing
Thin Green Beans with Brown Butter and Roasted Chestnuts

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Look for thin French-style green beans (called haricots verts) and vacuum-sealed bags of roasted chestnuts. The dish can be assembled and reheated just before serving.

Yield: Serves 8

Ingredients

  • 2 pounds thin green beans or haricots verts, ends trimmed
  • ½ stick (¼ cup) unsalted butter
  • 6 ounces peeled and roasted chestnuts, sliced
  • Salt
  • Freshly ground black pepper

Directions

1. Bring a large pot of water to a boil. Add the beans and simmer for 5 minutes, or until almost tender. Drain and place under cold running water to stop the cooking; drain again.

2. In a medium skillet, heat the butter over medium heat for about 4 minutes, until it sizzles and just begins to turn a rich brown. Remove from the heat and add the chestnut slices, and salt and pepper to taste, and cook over low heat for 2 minutes. Toss the brown butter and chestnuts with the green beans to thoroughly coat them all.

3. Serve Immediately or place in a small casserole or shallow ovenproof dish, cover with foil, and refrigerate until ready to serve. Reheat the beans, covered, in a 350 degree F oven for about 15 minutes, or until hot.

Variations:

Substitute ¾ cup chopped or sliced nuts for the chestnuts.

Add ½ teaspoon grated lemon zest to the beans.

Add 1/3 cup cooked chopped bacon or pancetta to the beans.

Substitute 3 tablespoons of olive oil for the butter for a lighter version of the dish.


© 2009 Jonathan Kind, Jim Stott, and Kathy Gunst

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

138kcal (7%)
49mg (5%)
19mg (32%)
88mcg RAE (3%)
364mg
35mg
3g
6g
15mg (5%)
4g (19%)
6g (10%)
4g
19g
299mg (12%)
1mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-bread-bible The Bread Bible
by Rose Levy Beranbaum
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
mexican-everyday Mexican Everyday
by Rick Bayless
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
cook-with-jamie Cook with Jamie
by Jamie Oliver
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
living-raw-food Living Raw Food
by Sarma Melngailis
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?