Thin Green Beans with Brown Butter and Roasted Chestnuts
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.
Total Timeunder 30 minutes
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Family Get-together
Recipe Courseside dish
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, vegetarian
Five Ingredients or LessYes
Taste and Texturebuttery, light, nutty, savory
Type of Dishvegetable
- 2 pounds thin green beans or haricots verts, ends trimmed
- ½ stick (¼ cup) unsalted butter
- 6 ounces peeled and roasted chestnuts, sliced
- Freshly ground black pepper
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.
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.
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.
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