Green Bean Bundles in Sweet Pepper Sauce
Submitted by sbno1
Green bean bundles tied with blanched leek ribbons and steamed until bright, served over two silky sweet pepper sauces (one red, one yellow) perfumed with white wine and basil. A dinner party side that looks painterly on the plate.
YIELD
4 servingsPREP
15 minCOOK
40 minREADY
60 minThis is the kind of restaurant plating trick that’s easier than it looks. Five green beans get gathered into tiny bundles and tied with softened ribbons of leek, steamed until tender-crisp, and served over two separate pepper purees spooned side by side on the plate.
The sauces do the work. Red and yellow bell peppers cook down separately, then each gets blended with a share of white wine that has been reduced with minced leeks and basil. Two different colors from the same flavor base keep the plate harmonious while still looking like something you paid for.
Chef Tips
- Blanch the leek leaf just until it flexes without cracking, about a minute. Take it too far and the strips tear when you try to tie the bundles.
- Keep the leek leaf whole when separating it from the bulb. Work from the outside in, peeling gently, and you will get a clean 2-inch-wide ribbon.
- Cook the two peppers in separate skillets or wipe the pan well between. Crossing oil from red to yellow muddies both sauces, and the whole point is color contrast.
- Steam the bean bundles just until the beans snap cleanly. Overcooked beans go olive-drab and the leek ties slip right off.
Variations
Ingredients
Directions
Rinse leeks under running water.
Trim root and leaves from leeks, carefully separating 1 leaf, about 2” wide, from remaining leaves.
In a large skillet, cook leaf, uncovered, in boiling water about 1 minute or until tender and bright green.
Remove leaf; drain on paper towel.
When cool, cut leaf lengthwise into ¼ inch wide strips.
For bean bundles, trim ends and strings from beans.
Gather beans into bunches of 5.
Carefully tie each bundle with a cooled leek leaf strip; trim ends.
Place bean bundles in steamer basket.
Steam over boiling water for 15 to 20 minutes, until tender.
Season with salt and pepper.
Meanwhile, for sauce, chop white part of leeks.
Note: You should have about 1 cup.
In the same large skillet, cook chopped leeks in 1 tablespoon of hot oil about 5 minutes or until tender.
Add the white wine, basil and salt.
Reduce heat; cook about 3 minutes or until most of the liquid has evaporated; set aside.
In another skillet, cook red pepper in 1 tablespoon hot oil about 10 minutes or until tender.
Remove red pepper, reserving oil in skillet.
In the reserved oil, cook yellow pepper about 6 minutes or until tender.
In a blender container or food processor bowl, combine red pepper and ⅔ cup of the wine mixture.
Cover and blend or process until smooth; set aside.
In a clean blender container or food processor bowl, combine the yellow pepper and the remaining wine mixture; cover and blend or process until smooth.
Serve sauce warm or at room temperature with beans.
Garnish with additional basil.
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