Mar 19 2009
I realize that my Bistro has been lacking in vegetable posts. It really wasn’t intentional, it’s just such a difficult time of year in the produce department. Wisconsin has such a short growing season, so when it comes to local produce, I’m pretty much stuck with fruits and vegetables that store well (winter squash, carrots, apples, pears, frozen fruit, and some hardy greens), or vegetables that are grown in greenhouses. And of course, there’s the produce department at the grocery store, which demands a little more thought so one does not arrive home with bags full of tasteless produce.
But that’s no excuse for neglecting my vegetables. Since spring is near, I’ve decided to celebrate by posting something green (well, and brown). Green beans are not usually considered to be a very sexy vegetable, but dress them up with some caramelized shallots (which make nearly everything better), and you’ll want a second helping.
Green Beans & Caramelized Shallots
1 lb green beans, stem ends trimmed
4-5 large shallots, sliced or diced
Dry white wine
1. Bring a large pot of water to a rolling boil. Add a generous amount of salt and add the green beans. Boil for 3 minutes, drain. (If using haricots verts, remove the beans after about a minute to a minute and a half.)
2. Meanwhile, heat a drizzle of olive oil over medium heat in a large skillet or saute pan. Add the diced shallots and cook, stirring frequently, until brown. Deglaze the pan with a splash of white wine, season with salt and pepper to taste.
3. Top the green beans with the caramelized shallots; serve.