While celebrating with my in-laws in Pittsburgh this year, I had the privilege of testing out this new recipe, adapted slightly from Williams-Sonoma’s Home Recipe Collection. Everyone loved it, and it was certainly worth the attention to detail, if you have the time on a busy Thanksgiving before all the guests arrive (or you have someone to delegate to!). The garlic, mustard, and tarragon meld perfectly and complement the bite of the sherry vinegar, and sautéing the radishes mellows out their flavor a bit so that they don’t overpower the rest of the veggies! They also provide a splash of bright red color, especially appreciated on a holiday on which brown and white (brown stuffing, white turkey, brown gravy, white potatoes, white dinner rolls, etc. etc.) seem to be the theme. A definite “must-try” for your Thanksgiving feast next year!
We have so much to be thankful for. I hope you’re enjoying your day as much as I am enjoying mine!
Happy Thanksgiving, ya’ll, and God bless!
- 1 1/2 lbs green beans, rinsed and ends trimmed
- 1 tbsp canola or vegetable oil
- 1 package (about 15) radishes, trimmed and quartered
- 2 tbsp sherry vinegar
- salt and pepper, to taste
- 3 tbsp unsalted butter
- 1 tbsp minced garlic
- 1 tbsp whole grain mustard
- 1 1/2 tsp dried tarragon
- 1/4 cup pine nuts, toasted*
- *Toast pine nuts (or nuts of choice- hazelnuts or walnuts would also work well!) on a regular baking sheet at 350 degrees for 6-10 minutes, tossing occasionally, until nuts are golden brown and toasted.
- Boil a large pot of salted water and add green beans. Cook for about 4 minutes, then blanch by rinsing with cold water to stop the cooking process. Beans should be bright green in color!
- In a large sauté pan on medium heat, warm the oil. Place the radishes cut-side down and cook for 4 minutes, stirring occasionally. Add sherry vinegar and continue to stir until all of the liquid is evaporated, about 1 minute more. Sprinkle with salt and pepper and transfer to a medium bowl.
- In same pan, heat butter until melted and just starting to brown- about 1 minute.
- Add garlic, mustard, and tarragon and stir continuously for about 1 minute.
- Add green beans and radishes to pan and toss with brown butter sauce until warmed through, about 1-2 minutes.
- When ready to serve, toss with pine nuts and transfer to a warm serving bowl.
Recipe adapted from http://www.williams-sonoma.com/recipe/green-beans-brown-butter-radish.html
Claire Tastes 
this is definitely a new take on green beans, and i really like the sound of it! toasted pine nuts are a fantastic addition. glad you had a nice holiday, claire!
LikeLike