Green Beans with Mustard-Seed Butter - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe By: Marcia Kiesel
Ingredients
- 2 tbsp. yellow mustard seeds
- 4 medium shallots
- .67 c. sherry vinegar
- 1/4 cube water
- 1/2 c. heavy cream
- 1 stick (4 ounces) unsalted butter
- 1/4 c. whole-grain mustard
- Salt and freshly ground pepper
- 4 1/2 lb. green beans
Instructions
- In a large skillet, toast the mustard seeds over moderately high heat, shaking the pan frequently, until they pop and start to brown, about 30 seconds. Transfer to a plate and let cool.
- Add the shallots, sherry vinegar and water to the skillet and simmer over moderately low heat until the liquid is reduced to 1 tablespoon, about 12 minutes. Add the cream and simmer over moderate heat until thickened, about 5 minutes. Transfer to a bowl and let cool to room temperature, then stir in the butter, mustard and toasted mustard seeds. Season with salt and pepper.
- In a large pot of boiling salted water, cook the green beans until crisp-tender, about 8 minutes. Drain the beans, pat dry and transfer to a large bowl. Add the mustard-seed butter, season with salt and pepper; toss and serve.
- Make Ahead: The mustard-seed butter can be refrigerated for up to 3 days or frozen for up to 1 month. Let the butter return to room temperature before using. The cooked green beans can be refrigerated overnight; blanch in boiling water or steam until heated through.
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