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Green Bean Bundles
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Ingredients:
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Directions:
Snap off the stem end of each bean. Arrange the beans in 8 stacks, about 10 to 12 beans per stack. Cut the squash into eight ½ inch slices. Hollow out each slice to within ¼ inch of peel. Thread the green bean stacks through the squash rings.
Place the bean bundles in a steamer basket in a large saucepan. Add enough water to measure 1 inch; the water should not touch the bottom of the basket. Cover the saucepan. Bring to a boil over high heat. Steam for 4 minutes or until the beans turn bright green and are tender-crisp, adding additional water as needed to prevent the pan from boiling dry. Heat the olive oil in a skillet over medium-high heat. Add the garlic, shallots and tarragon and mix well. Cook until the garlic is tender but not brown, stirring constantly. Remove from the heat. Transfer the bean bundles to a serving platter. Drizzle with the garlic oil. Sprinkle with salt and pepper. Garnish with springs of fresh herbs and/or slice cherry tomatoes. Serve immediately. |
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