Recipe - Crispy Green Beans With Lemon Brown Butter

1 pack (16ounce) whole green
beans; or 1 pound pole
beans (not Kentucky
Wonders), ends trimmed
3 tablespoon Unsalted butter
1 tablespoon Lemon juice
1 teaspoon Salt; or to taste
One half teaspoon Pepper; or to taste
1 teaspoon Sugar; optional

In medium saucepan, cook frozen green beans according to package
directions. If using fresh beans, bring 1 quart water to a boil over high
heat and stir in beans. Allow water to boil again, reduce heat slightly and
cook vigorously until beans are easily pierced with a fork, tender, but not
mushy, about 10 minutes.

Drain beans and rinse with cold water to stop cooking. At this point, beans
may be refrigerated until serving time.

In medium saucepan, melt butter over mediumhigh heat. When butter begins
to bubble, reduce heat to low and continue cooking until butter turns
caramel colored and has brown flecks in it. Removefrom heat. Stir in lemon
juice, salt and pepper to taste.

Add beans to saucepan, toss to coat evenly and heat through. Adjust
seasoning to taste, adding 1 teaspoon sugar, if desired.

Variation

Cook 1 (16ounce) package frozen broccoli according to package directions,
or cook 1 pound fresh broccoli florets, as fresh green beans above, until
tender, 6 to 8 minutes. Proceed as above. Add One half teaspoon grated nutmeg.

Makes 8 servings.

Posted to recipeludigest by molony molony@scsn.net on Mar 10, 1998