Wednesday, February 11, 2015

Green Beans Dijon

This is from a yellowing scrap of paper I tore from the WSJ weekend section some time ago. I'd stuck it in How to Cook Without a Book since it looked as if it could be adapted to one for steam/sauteing vegetables. It turns out, however, that I simply boiled up the green beans and followed the recipe.

I was afraid that much Dijon would be overwhelming but the cream and cumin worked wonders in gentling it to very palatable levels. Simply delicious and very easy.

Note: the original recipe called for 2 tablespoons of butter but the Dijon broke up when I followed that method. I threw it out and began again using cream instead of butter. So that's how I tell it below.

Green Beans Dijon

2 tablespoons cream
1/4 cup Dijon
1/4 teaspoon ground cumin
1 pound freshly cooked green beans

Gently heat cream, Dijon, and cumin in a large skillet over medium heat. Whisk to combine. When mixture is hot, turn off heat and add green beans, stirring gently until all the beans are coated. Serve warm. 3-4 servings.

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