Serving
(click to enlarge)

Green Beans & Radishes
Euro - American

Serves:
Effort:
Sched:
DoAhead:  
4 side  
**
30 min  
Yes

This unusual side dish can also be used as a vegetetable salad, warm or cold. It's quick and easy to make.




1
1/2
2
1
1
tt
tt
1/2
#
#
cl
T
T


T
Green Beans
Radishes
Garlic
Olive Oil ExtV
Honey
Salt
Pepper
Rice Vinegar
  1. Bring a pot of salted water to a boil to blanch the beans in.
  2. Trim BEANS and cut really long ones in half. Cook them in the boiling water for just 3 minutes. Refresh in cold running water.
  3. Slice RADISHES lengthwise into 6 wedges each.
  4. Crush GARLIC and chop fine.
  5. In a spaceous sauté pan or wok heat Olive Oil until Garlic sizzles well, then add Radishes and fry stirring for a couple of minutes.
  6. Turn heat up high and stir in Beans, Drizzle HONEY over the vegetables and stir to coat them. Continue to fry stirring until honey just starts to carmelize, season with Salt and Pepper to taste.
  7. Turn off heat and set the pan on a cooling surface for a minute, then stir in Vinegar.
NOTES:
  1. Origin: This recipe is from a honey producer in Australia, via Saveur magazine.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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