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Saturday, August 24, 2013

Green Beans with Walnuts and Tarragon

Yet another recipe from Jack Bishop's Vegetables Everyday, a cookbook that would be in my top five favorites list. I sincerely wish I'd had this book years before it was published when I was attempting to get my kids to eat vegetables.

I hope that those of you who don't have fresh tarragon on hand will realize that the herb is optional. It is great in this dish, but green beans and walnuts are wonderful even without adornment. The same is true for walnut oil, although it does make a difference in the flavor. It can be hard to track down and is expensive so opt for olive oil rather than skipping the recipe all together.


Green Beans with Walnuts and Tarragon

Serves 4

1/4 c walnuts, toasted in a dry skillet and chopped
1 T minced fresh tarragon leaves, optional though very tasty
1 pound green beans, ends snapped off
1 1/2 T walnut oil (or olive oil)
freshly ground pepper

Bring to boil 2 1/2 quarts of water to boil in a large saucepan. Add the green beans and 1 teas salt to the boiling water. Cook until the beans are tender. Drain the beans well and stir in the walnuts and tarragon. Drizzle the oil over the beans and toss gently to coat them evening. Season with salt and pepper and serve immediately.

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