Sunday, April 21, 2013

Sautéed Horsey Green Beans

Truly, you can roast, grill or sauté these simple green beans. Who said vegetables should be bland! I could eat a plate full of these and be satisfied. The creamy heat from the horseradish isn’t too much at all and pairs perfectly with fresh sweet green beans.

1 lb green beans, stem ends cut off
1 large shallot, chopped
1/4 cup olive oil
1/2 teaspoon sea salt
1/4 teaspoon garlic pepper
2 tablespoons hot cream horseradish


Using a large skillet over medium-high heat, sauté everything for about 5 minutes.

Add 1/4 cup of water.

Cover and reduce heat to low. Simmer for about 20 minutes or until green beans are very tender. 

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