Green Beans with Walnut Oil and Parsley
The rich, nutty flavor of walnut oil gives an elegant touch to boiled green beans in this side dish.
8 cups (2 l) water
2 teaspoons salt
1 pound (500 g) fresh green beans, topped and tailed and, if desired, snapped into bite-sized lengths
1 tablespoon butter or margarine
1 tablespoon walnut oil
3 tablespoons finely chopped fresh parsley
Salt the water and bring to a boil in a large saucepan.
Add the beans, reduce heat and simmer until the beans are just cooked – tender, but not limp – about 10 minutes. Drain well.
Reduce heat to low. Add the oil, butter (or margarine) and parsley to the saucepan and return to stovetop. Add the drained beans to the saucepan and toss gently to blend. Serve immediately.
Serves: 6 to 8