Relish and Sweet Potat
Martha and chef Emeril Lagasse prepare fennel and green bean relish and mashed sweet potatoes, delicious side dishes from Emeril's New Orleans-style Thanksgiving.
Roasted Fennel and Green Bean Relish
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Relish and Sweet Potat
Martha and chef Emeril Lagasse prepare fennel and green bean relish and mashed...
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The Martha Stewart Show, November Holiday 2007
- Yield Makes about 6 servings
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Ingredients
- 1 large bulb fennel (about 1 pound), trimmed, and thinly sliced lengthwise
- 2 cups thinly sliced onions
- 2 tablespoons olive oil
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 pound haricots verts
Directions
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Preheat oven to 350 degrees.
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Place fennel and onions in a roasting pan. Add olive oil, salt, and pepper; toss to coat. Transfer to oven and roast until vegetables are tender and lightly browned, about 1 1/2 hours. Let cool slightly.
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Meanwhile, Bring a large pot of salted water to a boil over high heat. Prepare an ice-water bath; set aside. Add haricots verts to boiling water and cook until just tender, about 3 minutes. Using a slotted spoon, transfer haricots verts to ice water-bath to cool. Drain and set aside.
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Combine fennel mixture with haricots verts and transfer to a serving platter. Serve at room temperature.
Tried at Christmas and found it to be great. Will use it with other meats.
Tried it--it was a different twist to a green bean casserole. The roasted fennel and onions gave it a nice flavor.
I can't wait to make this Thanksgiving!!!
This will be on my table this Thanksgiving!