| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
November 19 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Green beans; trimmed and cut |
|
|
; into 1-inch pieces |
| 3 |
tb |
Unsalted butter |
| 1 |
ts |
Freshly grated lemon zest |
| 1 |
tb |
Minced fresh rosemary leaves; or 1 teaspoon dried |
|
|
; rosemary, crumbled |
INSTRUCTIONS
In a kettle of boiling salted water cook the beans for 5 minutes, or until
they are crisp-tender, and drain them. While the beans are cooking, in a
small saucepan melt the butter over low heat with the zest, the rosemary,
and salt and pepper to taste and keep the mixture warm. Transfer the beans
to a serving dish, add the butter mixture, and toss the mixture well.
Serves 8.
Gourmet November 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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