Green Beans With Miso Butter
- 1/2 pound trimmed green beans
- 2 tablespoons plus 2 teaspoons room-temperature unsalted butter
- 2 teaspoons miso
- 2 tablespoons vegetable oil
- kosher salt
- freshly ground black pepper
- 2 teaspoons minced shallot
- 1 minced garlic clove
- 1/4 cup sake
- 1/4 cup vegetable broth or water
- sesame seeds
- Cook 1/2 pound trimmed green beans in a large pot of boiling salted water until crisp-tender, 2-3 minutes; drain. Transfer to a bowl of ice water to cool; drain. Whisk 2 tablespoons plus 2 teaspoons room-temperature unsalted butter with 2 teaspoons miso in a small bowl. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add beans; season with kosher salt and freshly ground black pepper. Toss to coat. Stir in 2 teaspoons minced shallot and 1 minced garlic clove; cook for 1 minute. Add 1/4 cup sake; cook until almost evaporated, 1-2 minutes. Add 1/4 cup vegetable broth or water; cook until sauce thickens and reduces by half, about 1 minute. Lower heat to medium; add miso butter and stir until a creamy sauce forms. Garnish with sesame seeds, if desired.
green beans, butter, miso, vegetable oil, kosher salt, freshly ground black pepper, shallot, garlic, sake, vegetable broth, sesame seeds
Taken from www.epicurious.com/recipes/food/views/green-beans-with-miso-butter-395432 (may not work)