From a recipe card I picked up at the grocery store from Maille Dijon mustard. Looks and sounds very good. I bet this would make a great holiday side dish.
Provided by Evamyth
Categories Vegetable
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- VARIATIONS: 1- Add 30 ml (2 tbsp) white wine vinegar to sauce.
- 2- Replace the chestnuts with grilled almonds or hazelnuts.
- Preheat oven to 160C (325F).
- Roast chestnuts thusly: cut a small cross into the base of each chestnut, place on a cookie sheet and cook until the chestnuts start to open, about 45 minutes.
- Remove from oven and let cool.
- Meanwhile, cook the green beans in salted, boiling for two minutes, plunge into iced water and drain thouroughly.
- Place in a serving dish and set aside.
- Cook green onions and garlic in olive oil and butter until softened bit not golden.
- Set aside.
- Peel and quarter roasted chestnuts.
- Sprinkle over green beans.
- Combine the green beans and mustard, pour over green beans and chestnuts.
- Add salt and pepper to taste.
Nutrition Facts : Calories 174.3, Fat 5.2, SaturatedFat 1.2, Cholesterol 2.5, Sodium 269.2, Carbohydrate 30.6, Fiber 4.7, Sugar 5.1, Protein 4
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