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

November 4, 2015
by Merce Muse for Thrive Market
Green Beans, Snow Peas, and Purple Potatoes Shine In This Simple Side Dish

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:

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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This article is related to: Gluten-Free, Holiday, Vegetarian, Recipe, Side Dishes, Fall, Green beans

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  • Robert G. Audet

    Sounds fantastic for me, though I'm not sure my traditional family will embrace this! Do you remove the orange peel or serve it with the veggies?