Tarragon and Mustard Green Beans: by Kierstin Buchner |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Loaded with nutrients and fibre, but very low in calories, green beans should be called SUPER green beans. Add this side dish to your dinner anytime, especially if you want to impress family and friends! Green beans, while quite low in calories (just 43.75 calories in a whole cup), are loaded with enough nutrients to supercharge the largest of green giants! Green beans are an excellent source of vitamin C, vitamin K and manganese. Plus, green beans are a very good source of vitamin A, dietary fiber, potassium, folate and iron. The vitamin K provided by greens beans - 25% of the daily value in just one cup - is important for maintaining strong bones. The fibre in green beans helps you feel full, and assists in keeping blood sugar levels even. Ingredients:
1 pound green beans, ends trimmed (fresh) |
2 tablespoons butter |
1 tablespoon olive oil |
3 tablespoons shallots, thinly sliced |
2 cloves garlic, minced |
1/2 cup dry white wine |
1 cup low-sodium vegetable stock or broth |
3 tablespoons mustard (grainy) |
3 tablespoons creme fraiche (can substitute sour cream or yogurt) |
1/2 teaspoon sea salt (or kosher) |
1/2 teaspoon ground black pepper |
2 teaspoons tarragon, chopped (fresh) |
1 teaspoon thyme, chopped (fresh) |
Directions:
1. Bring a large pot of salted water to boil and add green beans.
2. Let cook for 2-3 minutes until tender-crisp and remove to a large bowl filled with ice water. Let beans cool, then drain and set aside.
3. In a large pan with lid, heat butter and olive oil over medium heat.
4. Add shallots and cook until soft but not brown, about 2 minutes.
5. Add the garlic and cook for 1 minute more. Add wine and vegetable stock, and bring to a boil.
6. Turn heat to medium-low and simmer until liquid reduces by half.
7. Whisk in mustard, crème fraîche, salt and pepper.
8. Add green beans to sauce and stir coat. Cover and let beans heat in the sauce over medium-low, about 3 minutes.
9. Add tarragon and thyme, toss to combine. Serve as a side dish, or over brown rice as a main dish.
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