May I suggest that you get fresh with the green beans? (I’ve never understood the green bean casserole.) Green Beans with Dill & Shallots is a favorite. It’s hard to go wrong with shallots and this recipe is great with fresh tarragon in place of the dill, too. I like to use French style haricot vert.
In case you missed it a few days ago, here’s the turkey part of the Thanksgiving menu. Also, here’s the link to the yummy Sweet Potatoes Au Gratin in the photo above. (This is a recipe I get tons of requests for. It’s so easy and delicious.)
If you missed Russ Kane’s Thanksgiving wine selections, click here for the list. And check back — we’ll be posting another personal favorite, Cranberry Chutney in a few days.
Enjoy! -alyce eyster
- 1½ lb. green beans, stemmed
- 2 Tblsp extra virgin olive oil
- 2 large shallots, peeled & thinly sliced
- 3 Tblsp chopped fresh dill
- salt & freshly ground black pepper
- Fill a large bowl with ice water and set aside.
- Bring a large saucepan of salted water to a boil. Add the beans and cook until bright green and slightly tender, about 5 minutes. Drain and immediately immerse in the ice water. Drain again and pat dry.
- In a large saute pan, heat the olive oil. Add the shallots and saute for 2 minutes. Add the beans and toss to warm. Add the dill, season with salt and pepper and serve immediately.