1. VARIATIONS: 1- Add 30 ml (2 tbsp) white wine vinegar to sauce. 2. 2- Replace the chestnuts with grilled almonds or hazelnuts. 3. Preheat oven to 160C (325F). 4. Roast chestnuts thusly: cut a small cross into the base of each chestnut, place on a cookie sheet and cook until the chestnuts start to open, about 45 minutes. 5. Remove from oven and let cool. 6. Meanwhile, cook the green beans in salted, boiling for two minutes, plunge into iced water and drain thouroughly. 7. Place in a serving dish and set aside. 8. Cook green onions and garlic in olive oil and butter until softened bit not golden. 9. Set aside. 10. Peel and quarter roasted chestnuts. 11. Sprinkle over green beans. 12. Combine the green beans and mustard, pour over green beans and chestnuts. 13. Add salt and pepper to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
