Thin Green Beans with Brown Butter and Roasted Chestnuts Recipe

Thin Green Beans with Brown Butter and Roasted Chestnuts Recipe

  • 2 pounds thin green beans or haricots verts, ends trimmed
  • ½ stick (¼ cup) unsalted butter
  • 6 ounces peeled and roasted chestnuts, sliced
  • Salt
  • Freshly ground black pepper
  1. 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.
  2. 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.
  3. 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.
  4. Variations:
  5. Substitute ¾ cup chopped or sliced nuts for the chestnuts.
  6. Add ½ teaspoon grated lemon zest to the beans.
  7. Add 1/3 cup cooked chopped bacon or pancetta to the beans.
  8. Substitute 3 tablespoons of olive oil for the butter for a lighter version of the dish.
Recipe of the Day|