CookEat Recipe
Green Beans Sautéed in Brown Butter
Partly boiled green beans finished in lightly browned butter with a little salt and pepper; zucchini can be prepared in the same simple style.
Method
Steps
Step 1
Gather the ingredients: 500 g tender green beans; 30 g butter; A little salt and black pepper; Water for boiling.
Step 2
Trim the ends and remove any strings from the beans. Bring a large pan of lightly salted water to a boil, add the beans and cook for about 3–5 minutes, only until partly tender. Drain very well.
Step 3
Heat the butter in a wide frying pan until it foams and turns light hazelnut brown. Add the drained beans and sauté over moderate heat for about 5–8 minutes until tender, turning often. Season with a little salt and pepper and serve hot. Do not let the butter burn.
Step 4
For the zucchini version, replace the beans with 500 g zucchini. Wash, trim and cut into wedges or short chunks; do not boil first. Put the raw pieces into the same quantity of hazelnut-brown butter and sauté for about 10–15 minutes, turning until tender and lightly coloured. Season sparingly and serve.
Step 5
For an optional finish, add 2–3 tablespoons hot ready-to-use meat jus and simmer briefly with the cooked vegetables. Alternatively, make tomato sauce: chop 4 ripe medium tomatoes, about 400 g, ⅛ onion, ½ garlic clove, a small celery piece, 2 basil leaves and a few parsley leaves. Put together in a saucepan with 1 tablespoon olive oil, a little salt and pepper. Simmer for 25–35 minutes to a flowing creamy consistency and pass through a sieve. Add about 3 tablespoons to the cooked vegetables and heat briefly; refrigerate the extra sauce promptly in a shallow container and use within 2–3 days or freeze. If using neither sauce, sprinkle about 15 g grated Parmesan over the vegetables as they leave the heat. These finishes are optional; the main version is plain brown butter.
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