Green vegetable for T-day.

[amanda_pennsylvania]

I've decided to do steamed string beans for a vegetable, and was wondering if anyone has a lemon-butter sauce recipe they'd recommned. I think that would spiffy up the beans, but still be light. I'm just not sure about amounts of butter to lemon juice...any thoughts? Thanks!

 

[angak]

I don't have a sauce recipe, but I'm doing the same with browned butter and a squeeze of lemon over

it all. Maybe sprinkled with a bit of the zest.

 

[patbastrop]

I love to use a good olive oil with a few drops of pure lemon oil and fresh ground pepper.

I sprinkle this on the beans before steaming, and if I have some fresh basil I add that as well. I don't use a recipe either,I just eyeball it. The oil I keep in a decanter -- to a cup of oil I add just 2-3 drops of the Boyagian (brand)Pure Lemon Oil.

Actually, I do this in the microwave.

 

[charlie]

REC: Lemon Sauce--we use this on brussel sprouts, but it would be good on string beans...

Lemon Sauce

Recipe By :Lidia Bastianich

2 lemons
4 large garlic cloves -- peeled (4 to 5)
2 medium onions -- peeled and cut in wedges or big chunks (about 3 cups)
1/2 teaspoon salt -- or more to taste
1/4 teaspoon hot red pepper flakes
2 tablespoons extra-virgin olive oil
1 1/2 cups water


Rinse and dry the lemons. With a sharp vegetabole peeler or paring knife, shave off the outer yellow zest in strips, taking none of the bitter whit pith, until you have about 1/4 cup of strips , packed together. Juice some or all of the lemons, straining to remove seeds and pulp, to get about 1/3 cup of lemon juice.
Put the juice, strips of peel, garlic, onion and salt in a 2-quart saucepan; pour in the water and 1 tablespoon of the oil. Bring to a boil, cover and cook for about 20 minutes at a gentle boil. Remove the cover and cook rapidly for 20-30 minutes, or until the overall volume has reducedby half and the onion pieces are barely covered in liquid.
Puree the warm sauce in a blender or food processor. With the machine running, pour the remaining tablespoon of olive oil in a thin stream to incorporate it into the sauce.
Taste the sauce and blend in salt if needed; reheat if necessaarybefore serving. Store in the refrigerator

Source:
"Lidia's Family Table"
Yield:
"1 1/2 Cups"

 

[cheezz]

I always "fry" the green beans with garlic -- they get eaten before the turkey smileys/smile.gif

Heat skillet and add about 3 tbl. good olive oil for 2 lb. beans. Saute for a few minutes until glossy all over. Add 1/2 cup water and quickly put the lid on (it will steam like crazy). Turn heat down and cook untouched for about 6 min. Remove lid (water will have evaporated) and throw in about 1 tbl. crushed garlic. Stir fry a couple of minutes until beans are browned a bit and done. A little salt and pepper and you're ready to serve!