It's Cook the Book Fridays, and this week's selected recipe from My Paris Kitchen by David Lebovitz is Green Beans With Snail Butter (Haricots Verts Au Beurre D'Escargot). As David says in the book, "Don't worry, there are no snails in beurre d'escargot, the name refers to butter mixed with a copious amount of garlic that is used for baking snails."
This is an easy dish with simple ingredients, yet so delicious.
The green beans I bought were young, tender and very sweet. I removed the pointed ends of the beans, as we always eat them that way. David has left the green beans whole but I have snapped them in two, easier to eat that way!
One thing I did not follow was to steam the green beans. Instead of steaming, I microwaved them with some sprinkling of water for 3 minutes on high. To cook the green beans, melt butter in a large skillet, add the garlic and cook until they begin to brown, stir in the parsley (I've used fresh coriander leaves), salt and black pepper. Add the green beans and stir until the beans are completely cooked and coated with the garlicky butter.
One thing I have forgotten to add is the lemon juice! Only noticed the lemon sitting on my kitchen counter when I was clearing up after dinner! Oops... but even without the lemon juice, this dish is still delicious!
All my favourite ingredients in this stir-fry dish ; sweet green beans, garlic, coriander leaves. I could finish a plate all on its own, no kidding!