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Green Beans with Baby Corn and Pine Nuts

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“A lovely vegetable dish fragrant with garden herbs.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

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

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