Saturday, December 5, 2009

Cosse Violette Purple Beans with Sage Salt and Lemon Brown Butter

Lemon brown butter and Sage Salt elevate the lowly snap bean to a memorable side dish.   A beautiful way to enjoy the last of the season's Cosse Violette harvest.


2         cups         (more or less) Cosse Violette beans,
                           or any snap bean, trimmed
2         Tbs          unsalted butter
1         tsp           lemon zest
                          juice of 1/2 a lemon
                          Sage Salt

  1. Boil water and blanche beans.  Remove from heat and run beans under cold water to stop cooking immediately.
  2. Melt butter over medium.  When foam subsides, stir frequently.  When white solids turn brown and butter is fragrant, remove from heat.  Add lemon juice and stir well.
  3. Put pan back on heat and add blanched beans.  Saute, adding 1 tsp sage salt and lemon zest.   Cook until beans are tender, adding more sage salt to taste.
If you like this recipe, try Roasted Cauliflower with Sage Salt and Lemon Brown Butter.
Here's a lovely, simple way to prepare Cosse Violette beans.

Cosse Violette Purple Beans made the Foodbuzz Top 9! The Foodbuzz Top 9 is a photo-driven collection of top-buzzed posts within the Foodbuzz community.  Check it out here: Cheers, The Foodbuzz Editorial Team Congratulations again, and thanks for being a part of Foodbuzz!


    1. Love the addition of sage salt here. Nice touch!

    2. Mmmm, veggie heaven! I love these flavors!

    3. Yay, what a nice idea with that sage salt! I'm thinking of planting some sage next year, because I can't find it in local supermarkets... somehow it's not used for cooking here... :(

    4. There's that beautiful sage salt! What a great simple side dish.

    5. I knew the moment I saw the top photo on Foodbuzz that this was your post - you have an awesome signature style!

      Love it!


    Comments welcome

    Note: Only a member of this blog may post a comment.