Haricot Vert with Sliced Radishes and Pan-Fried Shallots with a Miso-Lemon-Maple Glaze
It’s all about the adding layers of accompanying flavors! Full of color & flavor – can be made early in the day.
Servings: 4 servings; easily doubled
Equipment
- 1 large cast iron skillet, or large skillet
Ingredients
Pan-Fried Shallots:
- 3/4 cup shallot rings thinly sliced, about 4 medium
- 1/4 cup rice flour Adds crispness; gluten free
- 1/3 cup neutral oil**
- 1 pound Haricot Vert Beans cleaned and dried; flat ends trimmed
- 1/2 cup purple radish* peeled, sliced thinly (from one large)
- 2 teaspoons neutral oil**
- 1 pinch sea salt & pepper
Miso Glaze:
- 2 teaspoon Miso Paste
- 2 teaspoons fresh lemon juice
- 2 teaspoons pure maple syrup the real stuff
Haricot Beans & Radishes:
Instructions
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 large 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, about 5 minutes. Remove golden brown crisped shallots to a plate with tongs. Do not let the shallots get too dark, they will be bitter. Add extra oil if necessary. Set aside.
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 crisp-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.)
Miso 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.
Serving:
- Add the dish to a serving platter and top with the crispy Pan-Fried Shallots.
If Reheating:
- Reheat in a skillet, just tossing to warm through - or microwave on 50% power until just 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.
Notes
* Purple Radishes: Such as Purple Daikon or Watermelon
** with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 303kcal | Carbohydrates: 28g | Protein: 4g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.02g | Sodium: 146mg | Potassium: 481mg | Fiber: 5g | Sugar: 10g | Vitamin A: 789IU | Vitamin C: 23mg | Calcium: 72mg | Iron: 2mg