Green Beans with Dijon Mustard and Caramelized Shallots |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 pounds green beans, trimmed | 1/2 cup (1 stick) pareve margarine | 16 large shallots, cut into 1/4-inch-thick rounds |
| 2 tablespoons Dijon Mustard | ||
| 1 | Cook green beans in large pot of generously salted boiling water until crisp-tender, about 5 minutes. Drain; rinse under cold running water and drain again. |
| 2 | Melt 1/4 cup margarine in heavy large skillet over medium-high heat. Add shallots and saute until deep brown and crisp, about 12 minutes. |
| 3 | Melt 1/4 cup margarine in heavy large pot over medium-high heat. Whisk in mustard. Add beans; toss until heated through and evenly coated, about 4 minutes. Season with salt and pepper. Mound beans on platter. Sprinkle with shallots. |