Ingredients
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500g green beans
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3 tbsp olive oil
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4 garlic cloves, crushed
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20g butter
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¼ cup roughly chopped parsley leaves
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salt
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freshly ground black pepper
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large dollop of crème fraiche
Method
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Trim the ends off the beans and blanch them in a large saucepan of boiling, salted water for 3-4 minutes then tip into iced water to cool. Lift them onto a tea towel and pat thoroughly dry.
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Heat the oil in a heavy-based saucepan. Add the beans and garlic and sauté over a low heat for 3 minutes, stirring frequently, or until the beans are tender and the garlic has softened and begun to colour. Stir in the butter and parsley.
- Serve with a large dollop of crème fraiche and season with salt and pepper