"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Frenched Beans with Celery Recipe

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This recipe for Frenched Beans with Celery, by , is from Kalous Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Judy Martin

Category:
Category:

Ingredients:  
Ingredients:  
¾ pound fresh green beans
2 ribs celery
¼ cup water
2 tbps. butter, melted
2 tbps. toasted sunflower seeds*
Celery leaves and carrot slices for garnish
*To toast sunflower seeds, heat½ teaspoon oil in small skillet over medium heat. Add shelled sunflower seeds; cook and stir 3 minutes or until lightly browned, shaking pan constantly. Remove with slotted spoon to paper towels.

Directions:
Directions:
Place beans in colander; rinse well. To prepare beans, snap off stem end from each bean, pulling strings down to remove if present. (Young tender beans may have no strings.) Slice beans lengthwise; set aside. To prepare celery, trim stem end and leaves from ribs. Reserve leaves for garnish, if desired. Slice ribs thin on the diagonal. Bring 1 inch of water in 2 quart saucepan to a boil over high heat. Add beans and celery. Cover; reduce heat to medium-low. Simmer 8 minutes or until beans are crisp-tender; drain. Toss beans and celery with butter. Transfer to warm serving dish. Sprinkle with sunflower seeds. Garnish, if desired. Serve immediately.

 

 

 

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