November 4, 2015
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.
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
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