Green Beans Gremolata

Can be made 1 day ahead. Wrap in several layers of.

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3 When ready to serve heat the olive oil in a large sauté pan over medium-high heat.

Green beans gremolata. Cook beans in large pot of boiling salted water until crisp-tender about 4 minutes. For the gremolata toss the garlic lemon zest parsley Parmesan and pine nuts in a small bowl and set aside. Carefully arrange in an even layer.

Roast 7 to 9 minutes or until the vegetables are browned and tender when pierced with a fork. Put the garlic and 13 cup water in a coffee mug and microwave 1 minute or simmer in a small saucepan to 1 to 2 minutes this mellows the garlic just a little. Then in a food processor mince together the garlic with its liquid lemon zest and parsley.

Drain the beans and quickly submerge them in a bowl of ice water to stop. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color. They should be bright green and crisp-tender.

Blanch green beans in a large pot of boiling water for 2-3 minutes. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color. Up to 20 cash back Add the seasoned green beans to the other side of the sheet pan of partially roasted potatoes.

As the beans cook make the gremolata. Rinse with cold water to cool quickly. 2 For the gremolata toss the garlic lemon zest parsley Parmesan and pine nuts in a small bowl and set aside.

When ready to serve heat the olive oil in a large sauté pan over medium-high heat. Salt and pepper the mixture to taste. Remove from the oven.

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