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Sautéed Green Beans w/ Caramelized Shallots

A low FODMAP holiday side dish featuring
tender green beans and gentle aromatics.
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Prep Time 15 minutes
Cook Time 44 minutes
Servings: 6
Ingredients Method

Ingredients
  

For the Shallots
  • - 2 large shallots thinly sliced (about 1/2 cup)
  • - 2 tablespoons olive oil
  • - 1/4 teaspoon sea salt
For the Green Beans
  • - 2 pounds fresh green beans trimmed
  • - 2 tablespoons olive oil
  • - 2 tablespoons ghee or additional olive oil if dairy-free
  • - 1 teaspoon sea salt
  • - 1/2 teaspoon black pepper
  • - 2 tablespoons fres
Garnish
  • - 1/4 cup sliced almonds toasted
  • - 2 tablespoons fresh parsley finely chopped

Method
 

Caramelizing Shallots
  1. Heat 2 tablespoons olive oil in a large skillet over medium-low heat.
  2. Add sliced shallots and 1/4 teaspoon salt.
  3. Cook, stirring occasionally, for 15-20 minutes until:
  4. - Shallots are golden brown
  5. - Texture is soft and jammy
  6. - Edges are slightly crispy
  7. Remove from pan and set aside.
Preparing Green Beans
  1. Meanwhile, bring a large pot of water to boil.
  2. Prepare an ice bath in a large bowl.
  3. Add green beans to boiling water for 3-4 minutes until bright green.
  4. Drain and immediately plunge into ice bath.
  5. Drain again and pat thoroughly dry.
Final Cooking
  1. In the same skillet used for shallots, heat 2 tablespoons olive oil and ghee over medium-high heat.
  2. Add blanched green beans, salt, and pepper.
  3. Sauté for 5-7 minutes, tossing occasionally until:
  4. - Beans are tender-crisp
  5. - Light charring appears in spots
  6. - Heated through completely
  7. Add lemon juice and zest, toss to combine.
  8. Fold in caramelized shallots.
Serving
  1. Transfer to serving dish.
  2. Top with toasted almonds and fresh parsley.
  3. Serve immediately while hot.