French Green Beans with Butter Sauce and Crispy Le
Category
Salads - Soups - Sidedishes
Sub
Category
None
Ingredients
Vegetable spray
1/2 cup all purpose flour
1/2 tsp salt
1/2 tsp freshly ground pepper
1/2 c buttermilk
2 small leeks, white and light green parts only, sliced into 1/2 inch thick rounds, plus 23 Tbspns c
1/2 cup white wine
3 TBspns vinegar
2 Tbspns chopped celery
1 tsp sugar10 Tbspns unslted butter, cold
1 1/2 lbs haricots verts, steamed and kept warm, french green beans
Instructions
For fried leeks, heat 1 inch oil to 350 F. in a heavy pot. Meanwhile, in a bowl, stir flour with 1/4 tsp, each salt and pepper. In another bowl, pour buttermilk. Working in about 4 batches, coat leek rounds in buttermilk, then dredge in flour. Shake off excess flour and fry leeks until golden, about 1 minute. Transfer to paper towels. Repeat with remaining leek rounds.
For butter sauce, place white wine, vinegar, celery, chopped leeks, remaining 1/4 tsp each salt and pepper, and sugar in a pot over medium high heat. Bring to a boil and cook until liquid is reduced by two-thirds. Whisk in buter, a few pieces at a time, adding more only when fully incorporated into sauce.
Transfer steamed green beans to platter, drizzle with butter sauce, and top with fried leeks.
Originally Submitted
7/22/2010
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