French Potato Salad
Green Beans with Orange & Toasted Pecans
2015-04-01 20:48:14
Serves 8
A delicious combination of sweet and tangy sauce with toasted pecans
Nutrition Facts
Serving Size
123g
Servings
8
Amount Per Serving
Calories 136
Calories from Fat 97
% Daily Value *
Total Fat 11g
17%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 11mg
4%
Sodium 276mg
11%
Total Carbohydrates 8g
3%
Dietary Fiber 3g
13%
Sugars 3g
Protein 2g
Vitamin A
9%
Vitamin C
4%
Calcium
5%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 3/4 cup pecans, chopped coarse
- 3 tablespoons unsalted butter
- 2 tablespoons maple syrup
- Salt
- 2 medium shallots, minced
- 1/2 teaspoon grated zest plus 1/3 cup juice from 1 large orange
- Pinch cayenne
- 2 teaspoons flour
- 1 1/2 Lbs. green beans, stem ends trimmed
- 2/3 cup chicken broth
- 1 teaspoon minced fresh sage leaves
- Ground black pepper
Instructions
- Toast the pecans in a 12-inch skillet over medium-high heat, stirring occasionally, until golden brown and fragrant, about 3 minutes. Off heat, stir in 1 tablespoon butter, maple syrup, and 1/8 teaspoon salt. Return the skillet to medium heat and cook, stirring constantly, until the nuts are dry and glossy, about 45 seconds; transfer to a large plate and set aside.
- Wipe out the skillet. Heat remaining 2 tablespoons butter in the skillet over medium heat; when the foaming stops, add the shallots, orange zest, and cayenne and cook, stirring occasionally, until the shallots are softened about 2 minutes. Stir in flour until combined, then toss in the green beans. Add the chicken broth and orange juice; increase heat to medium-high, cover and cook until the beans are partly tender but still crisp at the center, about 4 minutes. Uncover and cook stirring occasionally until beans are tender and sauce had thickened slightly, about 4 minutes. Transfer to serving plate and season with salt and pepper. Sprinkle evenly with the toasted pecans. Serve.
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