Green Beans with Tarragon

I planted tarragon in our herb garden last year and it took off like a weed - I never used it though. Winter came and soon it was buried with snow. Funny thing was in the spring I thought that it was thyme so I went out and bought more (not funny really but odd - why would one purchase an herb that one never used previously when one had the chance . . .)

I was bound and determined to correct my mistake. In fact, before we left for Maine I used  tarragon in as many recipes as possible. This recipe is a classic from the web site of the Culinary Institute of America.

This recipe is from The Culinary Institute of America's Gourmet Meals in Minutes cookbook, which is available for purchase at bookstores nationwide.

The light and delicate anise-flavor of tarragon offers a delicious complement to this simple combination of green beans, shallots, and butter.

This was a greatrecipe - simple to prepare but packed full of flavour and fresh goodness. MMMM The other thing that I really liked about it was that you can make most of it in advance and just pull it all together shortly prior to serving time.

Enjoy

Green Beans with Tarragon

2 pounds green beans, trimmed
1 Tbsp butter
1 Tbsp shallots, minced
1 Tbsp tarragon, roughly chopped
Salt, to taste
Freshly ground black pepper, or to taste

Parboil the beans in salted water until tender to the bite, about 5 minutes. Drain.

Sauté the shallots in butter until tender, add the beans, and sauté for 2–3 minutes, until warm.

Stir in the chopped tarragon, season with salt and pepper, and serve.

Comments

[Diana Strinati Baur]

absolute total five star yum on this one. :)

[JDeQ]

Diana - it is a classic!