Green Beans with Walnuts and Shallot Crisps
Vegetarian Times Issue: November 1, 2008 p.71
Shallot crisps are the star attraction here and can be made in advance. In a tightly sealed jar, they will keep at room temperature for 2 weeks—but you’d better hide the jar.
Directions
1. To make Shallot Crisps: Spread shallot rings on paper towel, sprinkle with salt, and cover with another paper towel. Let stand 10 minutes. Blot excess moisture from shallots.
2. Heat oil in small saucepan over medium heat. Add shallots, and fry
2 to 4 minutes, or until golden brown, stirring frequently.
3. Pour shallots and oil through fine mesh strainer, or remove shallots with slotted spoon. Spread shallots on paper towels to drain and cool. Discard oil. Store shallots in jar, if desired.
4. To make Green Beans: Cook beans
in large pot of boiling salted water 5 to 8 minutes, or until just tender. Drain. Whisk together vinegar, mustard, oil, and maple syrup in serving bowl. Add green beans, and toss to coat. Season with salt and pepper. Top with Shallot Crisps and chopped walnuts, and serve.
ingredient list
Serves 8
Shallot Crisps
- 5 large shallots (½ lb.), peeled and sliced into thin rings
- ½ cup vegetable oil
Green Beans
- 2 lb. green beans, trimmed
- 3 Tbs. apple cider vinegar
- 3 Tbs. Dijon mustard
- 3 Tbs. vegetable oil
- 3 Tbs. maple syrup
- 1 cup toasted chopped walnuts (½ lb.)
Nutritional Information
Per :
| Calories |
253 |
| Protein |
5g |
| Total Fat |
18g |
| Saturated Fat |
1.5g |
| Carbs |
22g |
| Cholesterol |
0mg |
| Sodium |
291mg |
| Fiber |
5g |
| Sugar |
9g |
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Very yummy!! A real crowd pleaser! I did find that the shallots took a lot longer than 2 to 4 mins to brown.
I made these last year for our family Thanksgiving, and they were easy and delicious. A nice alternative to the traditional green bean casserole!