This is a riff on the Thanksgiving table. Green beans with brown butter and nuts, and green bean casserole were both influences for this dish. This version is lighter than the latter, and certainly fresher tasting as there is no canned soup in it, but it has a richness that is welcome in colder weather.
INGREDIENTS:
¾ pound filet beans, topped and tailed 2 shallots, minced 2 tablespoons butter 1/3rd cup Marsala or oakey white wine Salt and pepper to taste ½ pint heavy whipping cream ½ cup toasted and skinned hazelnuts, chopped
METHOD:
Bring a pan of water large enough to hold all the beans with room to spare to a boil, and salt it liberally. Once it boils, add the beans and cook until tender, about 8 minutes. Once they are tender, drain and keep warm.
While the beans cook, heat a sauté pan over medium-high heat. When hot, add the butter to the pan. As soon as it stops foaming, add the shallots and cook until translucent and fragrant.
Season with salt and pepper, then add the Marsala or wine.
Bring to a boil, and reduce by 80 percent.
Add four ounces of cream and bring to a boil. Reduce until thickened and starting to color. You will notice a sweet and nutty aroma to the cream. If it looks as if there will not be enough sauce for the beans, add more cream to the pan and cook down.
Once the cream has reduced, add the beans and toss to coat. Top with the chopped hazelnuts and serve.
Chef’s Notes and Tips:
Another version of this that is nice and light is to substitute Meyer lemon juice for the wine and use toasted pine nuts instead of the hazelnuts.
Serves: 4
Source: Chef Andrew E Cohen
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