These green beans with caramelized shallots and pine nuts make a great alternative to serving green bean casserole on Thanksgiving if you are looking for something a little more upscale but still quick and simple! You can cook the beans ahead of time and just reheat them with the sauce cooked at the end.
Green beans with caramelized shallots and pine nuts
Serves 2 to 4
12 ounces fresh green beans, trimmed
2 tablespoons butter
1/2 cup chopped shallot
1 teaspoon thyme leaves
2 ounces dry white wine [editor's note: can substitute cooking wine]
1 teaspoon garlic paste
1/4 cup toasted pine nuts
salt and pepper
1. Cook green beans in boiling salted water for 8 minutes, then drain and plunge into ice water to stop cooking; drain when cool.
2. Heat butter in a nonstick skillet and saute shallots with thyme until the shallots begin to caramelize.
3. Stir in the wine and garlic and cook until wine dissipates.
4. Toss shallots with green beans and pine nuts; season to taste with salt and pepper.
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