Best Brown Butter Green Beans Recipes

GREEN BEANS WITH BROWN BUTTER AND PECANS

Steps:

• Steam beans for about 10 to 12 minutes or until just slightly crisp. Put the beans in a medium size serving bowl.
• In a skillet, melt butter over medium heat, then cook until butter has browned.
• Add pecans & cook for 2 to 3 minutes to toast the nuts.
• Add butter mixture to green beans, tossing carefully to coat, then serve immediately.

BROWN BUTTER GREEN BEANS

Steps:

• Preheat the oven to 350 degrees F
• Cut off the top of the garlic head and discard. Put the garlic on a square of aluminum foil and drizzle with the olive oil. Wrap the foil around the garlic, put in the oven and roast for 50 minutes. Remove from the oven and set aside to cool to room temperature. Once cooled, remove the garlic from the foil and squeeze the garlic head, cut side down, over a small bowl until all of the roasted garlic cloves pop out. Mash the pulp with a fork and set aside.
• In a large skillet over medium-high heat melt the butter and cook until it begins to foam, turn light brown and acquire a nutty aroma. Turn the heat to low, add the shallots, and cook for 2 minutes. Add the green beans, roasted garlic, and almonds, and season with salt and pepper, to taste. Transfer the beans to a serving bowl and serve immediately.

BROWN BUTTER-GLAZED GREEN BEANS

Steps:

• Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 2 minutes; drain and transfer to a bowl of ice water. Let cool, then drain.
• Melt the butter in a large pot over medium heat. Add the oregano sprig and red pepper flakes. Cook, swirling the pot, until the butter is browned, 5 to 7 minutes. Add the green beans and 3/4 teaspoon kosher salt. Continue to cook, tossing, until the green beans are glazed, 2 to 3 minutes. Discard the oregano sprig, then add the oregano leaves to the pot and toss. Top with flaky salt and more red pepper flakes.

GREEN BEANS IN BROWN BUTTER AND GINGER FISH SAUCE

Steps:

• Steam or boil green beans for 3-4 minutes. Drain and cool immediately with ice water, then dry with paper towel. In a large skillet, heat 4 tbsp butter over high heat. Cook, stirring constantly, until butter browns and takes on a nutty aroma, 3-4 minutes. Turn heat down to medium and add green beans. Add white wine, ginger, red chili flakes, fish sauce, vinegar, salt and pepper in quick succession. Turn heat up to high and sauté for 2-3 more minutes. Turn off heat. Transfer beans to a large platter and garnish with leaves pulled from one bunch of celery and the crushed peanuts. Serve while warm.

BROWN BUTTER GREEN BEANS IN THE MICROWAVE

Steps:

• Microwave butter in a 2-cup glass measuring cup at HIGH 1 1/2 to 2 minutes or until butter is brownish in color. (Watch it so as not to scorch it).
• Remove from microwave, and immediately add minced garlic.
• Place green beans, onion, and 3 T water in a microwave safe bowl.
• Cover bowl tightly with plastic wrap, folding back a small edge to allow steam to escape.
• Microwvae on HIGH 4 to 5 minutes or until vegetables are tender; drain.
• Toss together hot beans and sliced onion, brown butter mixture and salt; sprinkle with freshly ground black pepper and for extra kick -- crushed red pepper flakes.

GREEN BEANS WITH PECAN BROWN BUTTER

Steps:

• Cook beans in boiling salted water until crisp tender, about 4 minutes. Transfer to a bowl of ice and cold water to stop cooking, and drain well. Melt butter in a 12-inch heavy skillet over moderate heat and cook, stirring occasionally, until browned and fragrant, about 3 minutes. Stir in pecans with garlic and cook 2 minutes more. Add green beans, salt and pepper, stirring, and cook until heated through, about 4 minutes. Serve topped with parsley. Read more: http://www.kitchendaily.com/recipe/green-beans-with-pecan-brown-butter-149796/#ixzz15jLVEWOI

GREEN BEANS WITH BROWN BUTTER, WILD MUSHROOMS AND WALNUTS

Steps:

• Bring a large pot of water to a boil over high heat. Generously salt the water, add the green beans and cook until tender, about 5-6 minutes. Drain the beans, then transfer into a bowl of ice water to stop the cooking. Drain again and set aside. In a large saute pan over medium heat, melt the butter and cook until milk solids start to turn golden brown, about 5 minutes. Add shallots and cook, stirring occasionally, until tender, about 5 minutes. Add the mushrooms and cook, stirring often, under tender (5-7 minutes). Add some salt to taste and season with pepper. Stir in the green beans and walnuts and cook until the beans are warmed through. Taste and adjust salt and pepper. Serve immediately.

SALMON WITH BROWN BUTTER, ALMONDS & GREEN BEANS

Steps:

• Heat 1 tablespoon of the butter in a large nonstick skillet over medium heat. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper. Cook the fish until opaque throughout, 3 to 5 minutes per side. Transfer to individual plates. Meanwhile, fill a second skillet with ½ inch of water, bring to a boil, and add ¼ teaspoon salt. Add the green beans to the second skillet, cover, and steam until just tender, 4 to 5 minutes. Drain and transfer to plates. Wipe out the green bean skillet and heat the remaining 3 tablespoons of butter over medium heat. Add the almonds and cook, stirring frequently, until almonds and butter are golden brown (but not burned), 2 to 3 minutes. Stir in the capers. Spoon over fish and beans.

GREEN BEANS WITH BROWN BUTTER AND PINE NUTS

Steps:

• Bring the water and salt to a boil. Add the beans, cover and let cook at fast simmer for about 5 - 7 minutes until nearly done. Drain. Return the hot pot to the stove. Melt the butter on MEDIUM heat. Add the pine nuts and 1/4 teaspoon salt; cook, stirring constantly until the butter browns and the pine nuts turn mostly golden or brown. Remove the pot from the heat. Add the green beans and the 1/2 teaspoon salt. Stir to combine. Add the lemon juice and stir to combine. Add the pepper and additional salt if needed. TO PREP AHEAD DAY BEFORE Cook the beans, drain and then let rest for 1 minute in a bowl of ice water to stop the cooking. Drain again and dry thoroughly. Refrigerate. BEFORE DINNER Return beans to room temperature. In a large skillet, make the browned butter and proceed.

GREEN BEANS WITH BROWN BUTTER, WILD MUSHROOMS AND WALNUTS

Steps:

• Bring a large pot of water to a boil over high heat. Generously salt the water, add the green beans and cook until tender, about 5 minutes. Using a slotted spoon, transfer the beans to a bowl of ice water to stop the cooking. Drain and set aside.
• In a large sauté pan over medium heat, melt the butter and cook until the milk solids start to turn golden brown, about 5 minutes. Add the shallots and cook, stirring occasionally, until tender, about 5 minutes. Add the mushrooms and cook, stirring often, until tender, 5 to 7 minutes. Stir in the 1 tsp. salt and season with pepper. Stir in the green beans and walnuts and cook until the beans are warmed through. Taste and adjust the seasonings with salt and pepper. Transfer to a warmed serving bowl and serve immediately. Serves 10 to 12.