APP, ENTREE, SIDE DISH, DESSERT?
Baked tofu with coconut kale
FEEDS HOW MANY?
FAST, WEEKNIGHT, WEEKEND?
Tarragon can be bizarrely tricky to find sometimes
WHO I MADE IT FOR?
I made this last night for me and Kelsey. This was inspired by Ottolenghi’s recipe in Plenty, mainly just because the recipe reminded me that tarragon exists. This turned out very similar to the blanched asparagus I make. It fills the same void–something citrusy, refreshing, healthy.
Green beans (2 handfuls? I know this isn’t that scientific, but I bought them loosely and can’t remember how much I had)
Whole grain dijon mustard (2 tablespoons)
Tarragon (2 tablespoons, chopped)
Lemon zest (1 tablespoon)
Garlic (3 cloves, crushed)
Olive oil (2 tablespoons)
- Combine mustard, tarragon, lemon zest, garlic and olive oil.
- Blanch the green beans: bring pot of water to boil, toss in green beans and cook for 4 minutes. Immediately, remove from water and place in ice water bath.
- Remove crushed garlic and toss dried green beans with mustard-tarragon mixture. Serve immediately.
BOTTOM LINE: Good summer side. Unlike the asparagus, this won’t make your pee smell?