Green Beans With Caramelized Shallots
|Haricots verts/Slender green beans||2 Pound, trimmed|
|Shallots||1 Pound (medium size)|
|Butter||2 Tablespoon (1/4 stick)|
|Olive oil||2 Tablespoon|
|Dried thyme||1⁄4 Teaspoon|
Cook haricots verts in boiling salted water until tender, about 4 minutes (or 6 minutes if using green beans). Drain.
Transfer to bowl of ice water to cool.
DO AHEAD can be made I day ahead.
Wrap in several layers of paper towels.
Seal in plastic bag and chill.
Cut off and discard ends from shallots.
Cut shallots lengthwise in half, then remove peel with paring knife.
Melt butter with oil in heavy large skillet over medium-high heat.
Add shallots and saute 1 minute.
Reduce heat to medium-low; saute until shallots are browned and tender, about 20 minutes.
Sprinkle with thyme.
Season to taste with salt and pepper, do ahead can be made 2 hours ahead.
Cover loosely with foil and let stand at room temperature.
Add haricots verts to shallots in skillet and stir over medium high heat until heated through, about 6 minutes.
Season to taste with salt and pepper.
Transfer to bowl and serve.
Serving size: Complete recipe
Calories 1061 Calories from Fat 484
% Daily Value*
Total Fat 55 g84.4%
Saturated Fat 19.7 g98.3%
Trans Fat 0 g
Cholesterol 64.5 mg21.5%
Sodium 159.2 mg6.6%
Total Carbohydrates 117 g39%
Dietary Fiber 20.5 g82%
Sugars 20 g
Protein 22 g43.4%
Vitamin A 143.9% Vitamin C 81.6%
Calcium 39.9% Iron 39.8%
*Based on a 2000 Calorie diet