Green Beans with Baby Corn and Pine Nuts

"A lovely vegetable dish fragrant with garden herbs."
 
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Ready In:
35mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • Remove tips from green beans and steam for 20-25 minutes or until tender, or cook by another method.
  • Heat butter in a large skillet over medium heat; add thyme and rosemary, allow herbs to warm in the butter.
  • Add sherry, chicken broth, Maggi seasoning, salt, and pepper, and bring to a boil.
  • Lower heat, and mix cornstarch with water and stir into sauce, whisking to incorporate, and stirring constantly until thickened.
  • Fold in cooked green beans and baby corn, mixing well to get sauce all over vegetables.
  • Heat gently for 2-3 minutes, stirring occasionally, or until heated through.
  • Serve garnished with toasted pine nuts.

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Reviews

  1. What a savory, beautiful dish this is. This is dinner party worthy! I cooked the beans less than called for as I prefer them with a bit of bite left. The pine nuts are not mentioned past the title, so I toasted them and sprinkled them on the finished dish before serving. The sauce is divine! I'm already imagining it on some roasted beets.
     
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RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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