Thursday, June 27, 2013

Swiss Green Beans

Vegetables are a hard sell for any parent, but getting your kids to eat "their veggies" willingly--wow!  And then there are children like our youngest son who simply don't like anything healthy regardless of how it's cooked, baked, fried or covered in sauce.

Fortunately, my mom is a fantastic cook and gave me with this great recipe for green beans.  Don't get stuck on making veggies the same way every meal--roast 'em, sauté 'em, combine them, eat them raw--challenge yourself to find new flavors with the same vegetable.


As in a previous blog, "How Do I Make Those Carrots?", my "go-to" recipe is usually blanching the beans, adding a little butter, lemon juice, basil, salt & pepper; but, sometimes you gotta splurge!

Equipment:

5-qt saucepan with water + 1 tsp kosher salt
Stovetop

Mixing bowl with ice water
Mixing bowl for sauce preparation
Serving bowl

Ingredients:
1-2 lbs green beans

6-8 Tbls of vegetable oil
5-7 Tbls white wine vinegar
1/2 cup mayonnaise, light or regular
1 Tbls sour cream or greek yoghurt
1 small onion, finely chopped
1/4-1/2 tsp dijon mustard
1/2 tsp kosher salt
Fresh ground pepper

4-6 squirts Maggi Seasoning



Instructions:
1. Wash your hands.
2. Dice small onion.
3. Combine oil, vinegar, and mayo until a smooth.


4. Add diced onion, salt, and dijon mustard.  Stir until incorporated.


5. Add Maggi.  (This is the unami flavor of this recipe).  Do not omit! You know this is vital.


6. Mix it all into a beautiful, velvety sauce.


7. Now prep the beans.  Remove all ends.


8. Bring a pot of salted water to a boil and cook until just done.  Avoid soggy, floppy beans. They should have some "crunch".  Approx 3-5 minutes.  Check consistency frequently.


9. Have an ice-water bath to halt cooking process when beans removed from boiling water.



10.  Drain beans from ice water bath.
11. Combine with the sauce and serve immediately.


12. Easy, super side dish...and just another way to enjoy summer produce!