Green beans are a traditional holiday side dish, and they just so happen to be low-FODMAP and low-carb! I wanted to come up with a twist, rather than just serving with butter, and settled on marsala wine with nuts. They are amazing, and only take 20 minutes to make! Fry the crushed nuts (chestnuts or pecans) in brown butter, ghee or a vegan substitute, then add marsala wine and boil to a syrupy consistency. While the sauce is cooking, steam the beans. If you boil your vegetables, stop now!!!! You lose the water-soluble nutrients and kill the flavour! You can get a little steam basket on Amazon for under $10.
Brown butter is very easy to make. Melt your butter over medium-low heat and allow to cook until it changes from a light sunny yellow, to a deep golden yellow, then to a toasty brown. There will be sediment in the liquid that is darker, these are the milk solids. When you pour off the brown liquid, leave the sediment behind. Brown butter has a gorgeous, deep, nutty flavour which is why it is also called beurre noisette, literally translating to nutty butter.
Green Beans with Chestnuts
- 1 lb green beans
- 2 tbsp brown butter or vegan alternative
- 2 tbsp marsala wine
- 8 whole chestnuts or pecans
- 1/2 tsp salt
Clean the beans by removing the tips on either end and rinsing them in cold water. Steam until slightly softened.
Dice the chestnuts and fry in the brown butter, after a few minutes sprinkle with salt and add the marsala wine. Cook for a few minutes more until the liquid bubbles and thickens slightly.
Toss the beans in the mixture and serve hot