By: Chef Laura Bonicelli
Lemony Green Beans with Radishes and herbs is a beautiful and unexpected side dish, adding color and crunch to any menu. This recipe works well with green or yellow beans and haricot verts. Buy your beans and radishes at your favorite Farmers Market!
About Lemony Green Beans and Radishes
I love the combination of Green Beans and Radishes. In salads, they both add color and crunch. In this recipe, we cook both – but just enough to take the edge off their rawness. The radishes lend an earthy flavor.
I love a unique cooking method. I frequently use this one with vegetables. We’re adding water and oil to the pan with the beans. First, we steam the beans, and then they are sauteed once the water cooks off. Sauteeing the beans intensifies their flavor and releases just enough moisture to cook them while retaining their crisp quality and bright color.
Lemony Green Beans with Herbs is a classic side dish with a twist. It’s fresh, crunchy, and beautiful. Delight your guests with a new recipe!
If you want more recipes Join The Club!!!
Step by Step Instructions
Lemony Green Beans and Radishes with Herbs
Ingredients
- 1/4 cup water
- 2 tablespoons extra-virgin olive oil
- 12 ounces green beans trimmed
- 3/4 cup thinly sliced radishes
- 1/2 teaspoon Kosher salt
- freshly ground black pepper to taste
- 1/4 cup freshly chopped parsley dill, or tarragon
- 2 tablespoons fresh lemon juice
Instructions
- Heat the water and oil in a large skillet over medium-high heat.
- Add the beans to the skillet; cover and cook for 5 minutes. Remove the cover.
- Add the radishes, salt, and pepper. Cook for 3 minutes, uncovered, until the liquid is almost gone.
- Remove the pan from the heat, plate and sprinkle with herbs. Drizzle with lemon juice and serve.
Notes
Chef Laura Bonicelli
Nutrition
More Recipes
French Onion Tart
Take me to the lesson... French Onion Tart The French Onion Tart is like a pizza without cheese. While it doesn't have cheese, it pairs. perfectly alongside a soft cheese like Delice de Bourguignon. =====crust=====2/3 cup warm water (between 110 - 115ºF)2 1/4...
Mascarpone
Take me to the lesson... Mascarpone Fresh homemade mascarpone is far superior to store-bought. I love the simple method; so easy and delicious 16 ounces heavy whipping cream (pasteurized - not ultra-pasteurized)1 tablespoon fresh lemon juice Heat the cream in a double...
Zinfandel Pears with Mascarpone
Take me to the lesson... Zinfandel Pears with Mascarpone These beautifully spiced pears are a holiday favorite at my house. Homemade mascarpone is far superior to store-bought and very simple to make 4 bosc pears1 tablespoon lemon juice=====4 tablespoons butter3 cup...
Recent Comments