Green Beans, Snow Peas, and Purple Potatoes Shine In This Simple Side Dish

Last Update: September 29, 2022

Verdant green beans, crisp snap and snow peas, and creamy purple potatoes bring a rainbow of color to this simple sauté. We like this vegetarian side dish as a substitute for the typical gloopy green bean casserole on the Thanksgiving table.

Sauteéd Vegetables With Orange Brown Butter

Yield: 4 servings
Active Time: 15 minutes
Total Time: 35 minutes

1 cup green beans
1 cup sugar snap peas
1 cup snow peas
5 purple wax potatoes, quartered
4 tablespoons ghee
Zest of 2 oranges
3 tablespoons tarragon leaves
1/4 cup hazelnuts
1 teaspoon sea salt
1 orange, segmented
1/2 red onion, thinly sliced
3 tablespoons chives

Bring salted water to a boil in a large pot and blanch green beans, snap peas, and snow peas for 3 1/2 minutes. Keeping water at a boil, remove vegetables and rinse under cold water to stop the cooking process.

Add potatoes to the same boiling water and cook until tender, 25 minutes. Drain.

In a large saucepan, heat ghee and orange zest over low heat. Allow ghee develop a nutty brown color (take care not to burn). Stir in tarragon leaves, hazelnuts, and salt.

Toss blanched beans and potatoes in orange-hazelnut sauce. Arrange on platter with segmented oranges, red onion, and chives.

Photo credit: Paul Delmont

Share this article

Merce Muse

Thrive Market Food Editor

Download the app for easy shopping on the go

By providing your mobile number, you agree to receive marketing text messages from Thrive Market. Consent not a condition to purchase. Msg & data rates apply. Msg frequency varies. Reply HELP for help and STOP to cancel.

If you are visually-impaired and having difficulty with our website, call us at 1‑855‑997‑2315

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

© Thrive Market 2024 All rights reserved.