BEANS WITH CARAMELIZED SHALLOT, ROSEMARY AND GARLIC
- 1 tsp Sea Salt
- 450 g Green Beans tails removed
- 2 tbsp Olive Oil Extra Virgin
- 2 tbsp Shallots Diced
- 2 tbsp Garlic Minced
- 1/4 tsp Fresh Rosemary Chopped
- 1/4 tsp Lemon zest Grated
- 1/2 squeeze Juice of one Lemon Juice only
Bring a pot of water to boil, add 1 teaspoon salt.
Add beans and blanch for 3 minutes, if they’re baby green beans, blanch for 1 minute only.
Drain beans and place in a bath of ice water, this stops the cooking process and preserves the colour.
Heat the olive oil in a sauté pan over medium heat.
Add shallots and a pinch of salt.
Sauté for 3 minutes until shallots are golden.
Add garlic and sauté for 30 seconds more, just until aromatic.
Deglaze the pan with 1/4 cup of water.
Add beans, rosemary, lemon zest and lemon juice and serve immediately.