|1/2 pound trimmed green beans||2 Tbsp. Butter||2 tsp. Miso paste||2 Tbsp. Canola Oil|
|2 tsp. Shallot (minced)||1 Garlic clove (minced)||1/4 cup vegetable broth|
- Cook the beans in a large pot of boiling water (salted), for approximately 3 minutes. Once cooked drain the beans and place in a bowl of ice water to cool, and then drain.
- In a small bowl whisk together the miso paste and butter.
- In a large frying pan, heat the canola oil over medium-high heat. Add the beans, season with salt and pepper. Add the garlic and the shallot and cook for 1 minute. Add the vegetable broth and cook until the sauce begins to thicken and reduces by half of the original quantity, around 1 minute.
- Lower the heat, and add the miso butter; stir until the sauce becomes slightly creamy. Serve Immediately.
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