This side dish rounds out the passover plate of mine. I had planned on making it yesterday along with the chicken and kugel, but that was more time-consuming than I'd expected. Plus I was a little overwhelmed with the pounds of food. I learned that I'd saved the best for last.
Green Beans with Shallots and Walnut Oil
3 tbsp walnut oil, divided
1 c packed thinly sliced shallots
3/4 tsp kosher salt
Cook beans in large pot of boiling water over medium-high heat 5 minutes or until crisp-tender. Drain; cool under cold running water. Drain well.
1 c packed thinly sliced shallots
3/4 tsp kosher salt
Cook beans in large pot of boiling water over medium-high heat 5 minutes or until crisp-tender. Drain; cool under cold running water. Drain well.
Heat 2 tablespoons of the oil in same pot over low heat until hot. Cook shallots 12 to 15 minutes or until softened and just golden brown, stirring occasionally.
Add beans, remaining 1 tablespoon oil and salt; toss to coat. Increase heat to medium; cook 5 to 10 minutes or until hot, stirring occasionally.
One: green beans are really great when just cooked until bright and they are still a little firm.
Two: green beans are superb when tossed with shallots cooked in walnut oil.
Three: start with a few extra green beans so the quarter pound consumed during meal-making don't mess up the bean:oil ratio.
In a word: excellent.
The walnut oil added just a hint of nutty flavor but none of the slight bitter nut flavor you might get with the actual walnut. And if you're weird about having nuts in your food, this might work out great for you. I think it'd be good with the authors suggested option of using extra virgin olive oil with toasted walnuts if you can't find the oil (or think it's ludicrous to get something you might never use again).
Cost:
- green beans: $2.86
- walnut oil: $0.97
- shallots: $0.70
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