Rating: 4.5 stars
14 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

"Everybody expects to see green beans at the holiday table, but I wanted to add some unexpected flourishes." –Julianna Grimes, Associate Food Editor

Recipe by Cooking Light December 2009

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary test

Yield:
8 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Steam haricots verts 5 minutes or until crisp-tender; remove from heat.

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  • Melt 2 tablespoons butter in a large skillet over medium-high heat. Add shallots to pan; sauté 3 minutes, stirring occasionally. Add mushrooms; sauté 5 minutes or until liquid evaporates. Stir in sherry; bring to a boil. Cook until liquid almost evaporates (about 2 minutes). Add remaining 1 tablespoon butter and haricots verts; cook 30 seconds or until thoroughly heated, tossing to coat. Remove from heat. Add parsley, thyme, salt, and pepper; toss to combine.

Nutrition Facts

80 calories; fat 4.3g; saturated fat 2.7g; mono fat 1.1g; poly fat 0.2g; protein 2.4g; carbohydrates 8.3g; fiber 3.5g; cholesterol 11mg; iron 0.8mg; sodium 256mg; calcium 56mg.
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