Garlic Tarragon Green Beans Food

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ASPARAGUS AND GREEN BEANS WITH TARRAGON LEMON DIP



Asparagus and Green Beans with Tarragon Lemon Dip image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 9m

Yield 4 servings

Number Of Ingredients 9

1 pound asparagus, trimmed
1 pound fresh green beans, trimmed
Salt
1 cup mayonnaise
1 lemon, zested and juiced
1 small shallot, finely chopped
2 tablespoons chopped fresh tarragon, (4 sprigs), chopped, plus sprigs for garnish
2 tablespoons chopped parsley leaves, plus sprigs for garnish
Few grinds freshly ground black pepper

Steps:

  • Cook asparagus spears and green beans in 1-inch of salted boiling water, covered, for 3 or 4 minutes. Drain and cool the vegetables and arrange them on a serving plate. Combine the dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon and set dip along side vegetables on serving dish.

STEAM/SAUTEED GREEN BEANS WITH BUTTER AND TARRAGON



Steam/Sauteed Green Beans with Butter and Tarragon image

If you prefer to use dried tarragon, add 1/2 teaspoon at the appropriate point.

Provided by Food Network

Categories     side-dish

Time 15m

Yield Serves 4

Number Of Ingredients 5

1 pound green beans, stemmed
1/3 cup water
1/2 teaspoon salt
1 tablespoon butter
1 1/2 teaspoons minced fresh tarragon

Steps:

  • Bring the water, butter, salt and green beans to a boil in a Dutch oven or large deep skillet. Cover and steam over medium-high heat until the vegetable is brightly colored and just tender, 5 to 10 minutes.
  • Remove the lid and continue to cook until the liquid evaporates, 1 to 2 minutes longer, adding the tarragon at this point. Saute to intensify flavors, 1 to 2 minutes longer. Adjust seasonings, including pepper to taste, and serve.

BUTTERY GARLIC GREEN BEANS



Buttery Garlic Green Beans image

Make and share this Buttery Garlic Green Beans recipe from Food.com.

Provided by Lavender Lynn

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb green beans, fresh
3 -4 garlic cloves, minced
3 tablespoons butter, melted
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Wash green beans, trim ends and remove any strings.
  • Bring 1/2 C water to a boil in a large saucepan or dutch oven. Add beans.
  • Cover, reduce heat to low and cook 10 minutes, stirring occasionally.Drain and set aside.
  • Saute garlic in butter in large skillet.
  • Add beans, salt, and pepper. Cook over medium heat 3 minutes or until thoroughly heated stirring occasionally.

TARRAGON-ALMOND GREEN BEANS



Tarragon-Almond Green Beans image

A hint of balsamic vinegar gives a fresh taste to this simple side shared by Glenda Malan. "Sliced almonds dress up green beans tastefully when company's coming," she relates from Lake Forest, California. "I can't think of an entree this dish doesn't complement."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1-1/2 pounds fresh green beans, trimmed
1/3 cup sliced green onions
1 garlic clove, minced
2 teaspoons olive oil
1/4 cup balsamic vinegar
4 teaspoons sugar
1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
1/8 teaspoon salt
1/4 cup sliced almonds, toasted

Steps:

  • Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. , Meanwhile, in a nonstick skillet, saute onions and garlic in oil until onions are tender. Add the vinegar, sugar, tarragon and salt. Bring to a boil; cook until liquid is reduced by half. Drain beans; add to onion mixture. Cook and stir until heated through. Sprinkle with almonds.

Nutrition Facts : Calories 93 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 54mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges

GARLIC GREEN BEAN BUNDLES



Garlic Green Bean Bundles image

Joyce Turley of Slaughters, Kentucky shared a presentation for fresh green beans that is so pretty, it could serve as the centerpiece for your dinner table! Bundled in yellow squash rings, the beans are seasoned with a drizzle of garlic and tarragon.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 7

1 pound fresh green beans
2 yellow summer squash (1-1/2-inch diameter)
1 garlic clove, minced
1/4 teaspoon dried tarragon, crushed
4 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper

Steps:

  • Trim stem end from beans and arrange in eight bundles. Slice squash into 1/2-in. slices; hollow squash slices to within 1-4 in. of edges. Place beans through squash rings., Place bean bundles in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 8-10 minutes or until crisp-tender. Meanwhile, in a small nonstick skillet, saute garlic and tarragon in oil for 1 minute. Remove from the heat. Arrange bean bundles on a serving platter; drizzle with garlic mixture. Sprinkle with salt and pepper.

Nutrition Facts : Calories 43 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

GARLIC ITALIAN GREEN BEANS



Garlic Italian Green Beans image

An easy way to prepare green beans that will usually even get those who don't like green beans to eat them :) These come a little better if you thaw the green beans first -in fridge for a few hours, or if time constricted - I have popped them in the microwave for a few minutes. The measurements for dry ingredients are approximate - you can play with them an adjust to your own taste - I usually don't measure mine. This recipe doubles well.

Provided by BeIIa

Categories     Beans

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (16 ounce) bag frozen Italian cut green beans (Hanover is what I use)
1 tablespoon fresh minced garlic (or to taste)
2 tablespoons olive oil (or canola oil)
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 cup parmesan cheese

Steps:

  • Saute fresh garlic in the oil for a few minutes, but don't let garlic start to brown.
  • Add green beans in and stir them to coat with the oil.
  • Sprinkle all dry ingredients on the green beans except the parm cheese.
  • Cover and let saute for about an hour, stirring occasionaly.
  • When green beans lose the bright green color and become tender, turn off the heat an sprinkle with parmesan cheese.
  • Serve and enjoy! Delicious!

Nutrition Facts : Calories 128.1, Fat 8.8, SaturatedFat 2.1, Cholesterol 5.5, Sodium 244.9, Carbohydrate 9.8, Fiber 3.3, Sugar 0.1, Protein 4.6

SHRIMP WITH LEMON, TARRAGON, GREEN BEANS, AND PEAS



Shrimp with Lemon, Tarragon, Green Beans, and Peas image

Categories     Citrus     Sauté     Shrimp     Leek     Green Bean     Pea     Tarragon     Boil     Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 10

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup minced fresh tarragon plus sprigs from 1 package fresh tarragon (tied together)
4 teaspoons minced fresh chives
2 1/2 teaspoons grated lemon peel
4 cups chopped leeks (white and pale green parts only)
1/2 teaspoon dried thyme
12 ounces green beans, trimmed, cut into 1 1/2-inch pieces
2 cups frozen petite peas
16 uncooked jumbo shrimp, peeled, deveined, shells reserved
2 tablespoons fresh lemon juice

Steps:

  • Mix butter, minced tarragon, chives, and lemon peel in small bowl.
  • Melt 2 tablespoons herb butter in large skillet over medium heat. Add leeks and thyme; sauté 5 minutes. Reduce heat to medium-low; sauté until very tender, about 6 minutes longer.
  • Bring 8 cups water and tarragon sprigs to boil in large saucepan over high heat. Add beans and cook until crisp-tender, about 4 minutes. Using slotted spoon, transfer beans to bowl of ice water. Add peas to boiling water; cook 2 minutes. Using slotted spoon, transfer peas to bowl with beans; drain. Add shrimp to saucepan, reduce heat, and simmer until opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to small bowl. Add shells to saucepan; boil until liquid is reduced to 1/4 cup, about 40 minutes. Discard shells and tarragon sprigs. Stir lemon juice into cooking liquid. Remove pan from heat; whisk in remaining herb butter. Stir in shrimp. Reheat leeks. Stir in beans and peas. Serve shrimp with sauce alongside vegetables.

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