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Low Fat Green Beans with Walnuts and Tarragon
Makes 6 servings
1 pound Blue Lake, yellow or haricots vert beans
1 tablespoon walnut oil
1 shallot, finely diced
1 teaspoon fresh tarragon, minced
4 walnuts, cracked, toasted and broken into quarters
salt and pepper
tarragon vinegar, OR champagne vinegar, to taste
Tip stem end of beans. Bring 4 quarts water to boil and add 1 1/2 tablespoons salt. Cook beans in 2 batches until tender but still a little firm, then lift out. Lay them on a kitchen towel to dry for a minute or so. Transfer to a bowl. Add walnut oil, shallot, tarragon and walnut pieces. Toss and season to taste with salt and pepper. Add a little vinegar just before serving. Serve warm.
Nutrition Facts
Amount Per Serving: Calories 283 - Calories from Fat 26
Percent Total Calories From: Fat 9%, Protein 26%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 202mg, Total Carbohydrate 46g, Dietary Fiber 5g, Sugars 0g, Protein 19g, Vitamin A 112 units, Vitamin C 3 units, Calcium 0 units, Iron 7 units
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
