Buttered Green Beans with Shallots and Lemon
The crunchy, downright addictive topping in this recipe adds big flavor to all manner of side dishes, including mashed potatoes, brussels sprouts, and dressings, or even as a garnish for turkey and gravy. The shallots can be fried five days ahead and stored in an airtight container at room temperature.
- Total Time:
- Servings: 12
Photography: Anna Williams
Source: Martha Stewart Living, November 2016
- Vegetable oil, for frying
- 6 ounces shallots, thinly sliced lengthwise (2 cups)
- Kosher salt and freshly ground pepper
- 2 pounds green beans, trimmed
- 3 tablespoons unsalted butter
- 1 lemon, halved
Heat 1/2 inch oil in a small skillet over medium. When oil shimmers (320 degrees), carefully add 1/3 cup shallots. Cook, stirring occasionally with a fork, until just golden and bubbles stop forming rapidly around shallots, 2 to 3 minutes. (They will darken and crisp as they cool; do not let darken in oil, or they will taste bitter.) Transfer to paper towels, season with salt, and let stand until cool and crisp. Continue frying remaining shallots in batches.
Combine beans, butter, and 1/2 cup water in a large straight-sided skillet; season with salt and pepper. Bring to a boil over medium-high, then cook, tossing frequently, until water evaporates, butter begins to brown, and beans are vibrant green and crisp-tender, 8 to 10 minutes. (If water evaporates too quickly, add more, a few tablespoons at a time.)
Transfer beans to a serving platter and squeeze lemon over top. Serve, with shallots alongside, or top with shallots just before serving.