Haricot Vert with Sliced Radishes and Pan-Fried Shallots with a Miso-Lemon-Maple Glaze
The perfect side dish for Thanksgiving and the Holidays!
Full of color & flavor – can be made early in the day.
Sauté Haricot Verts in a hot skillet to blacken the edges. Add Sliced Radishes and a quick stir in of Miso, Lemon Juice and Pure Maple Syrup. All tastes delicious with Pan-Fried Shallot Rings on top!
Pan – Fried Shallots:
Can make ahead: Place shallots in a medium sized bowl. Separate into rings with your fingertips. Add rice flour, mix in. Heat the oil in a skillet, set to medium-high heat.
Add the coated shallots and stir up in the oil. Let crisp and brown, stirring from time to time. Remove golden brown crisped shallots to a plate with tongs.
Do not let the shallots get too dark, they will be bitter.
Sauté Beans:Add 2 teaspoons of neutral oil to a large cast iron skillet (or heavy skillet) – raise heat to high. When hot, add all the beans and stir up, Leave to blacken – do not stir.
When the edges have blackened, about 2 minutes – stir and lower heat to LOW.
Sauté for 3 – 5 more minutes until the beans are tender, cooked through, yet still bright green.
Add the sliced purple radishes, stir in and cook for 2 minutes to soften slightly.(Radishes will turn a magenta color.)
Stir together the Glaze:In a small bowl, add the miso, lemon juice and maple syrup.
Add to the pan with beans and radishes and toss to coat for one minute on low heat.
Immediately add to a serving platter.
* Purple radish is a long variety that can grow up to 8 to 10 inches long, but is most often harvested at 6 inches long. The root vegetable has a plump appearance with a purple-hued skin.
Reheat in a skillet, just tossing to warm through – or microwave on 50% power until warmed.
Haricot Vert Beans are longer and thinner than American green bean varieties – they’re also more tender (a younger bean) and flavorful than comparably sized traditional green beans.
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This recipe may not be reproduced without the consent of its author, Karen Sheer.