of my very favorite side dishes for Thanksgiving. My family loves it. It's quick
and easy and I guarantee you'll get rave reviews. I cut this recipe out of a Gourmet
magazine many years ago.
beans with ginger butter
pounds haricots verts or other green beans, trimmed
piece fresh ginger
grated lemon zest from 1/2 lemon
a large bowl with cold water and ice. Set aside.
an 8-quart pot of salted water to a boil. Cook the beans, uncovered, until just
tender, about 5 to 9 minutes. Drain the beans in a colander, then transfer to
the ice water to cool and stop the cooking. Drain the beans again and pat dry.
the ginger and cut into thin matchsticks.
a 12-inch nonstick skillet over moderate heat, heat the butter until melted and
the foam subsides. Add the ginger and cook, stirring, until golden, about 3 minutes.
the beans and cook, stirring, until just heated through, about 2 minutes. Remove
the pan from the heat and add zest and 1/2 teaspoon salt, tossing to combine.