Lunch: Green Beans with Lemon Butter and Frizzled Shallots

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Green Beans with Lemon Butter and Frizzled Shallots

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 c. vegetable oil
4 large shallots
2 tbsp. all-purpose flour
1 1/4 tsp. salt
3 lb. green beans
1 large lemon
4 tbsp. butter or margarine

Instructions

Prepare shallots: In 2-quart saucepan, heat oil over medium heat until it reaches 360 degrees F on deep-fry thermometer. Meanwhile, in bowl, toss shallots with flour and 1/4 teaspoon salt until evenly coated.
Drop one-third shallots into hot oil; fry 3 to 4 minutes or until golden, stirring frequently. With slotted spoon, transfer shallots to paper towels to drain. Return oil to 360 degrees F before repeating each time with remaining shallots.
Prepare green beans: In 8-quart saucepot or Dutch oven, heat 1 inch water to boiling over high heat. Add beans; cook, uncovered, 10 to 15 minutes or until beans are tender-crisp, stirring occasionally. Drain beans in colander, then plunge into large bowl of ice water to stop cooking; drain thoroughly. If not using beans right away, store in self-sealing plastic bag in refrigerator up to 1 day.
From lemon, grate scant 1 tablespoon peel onto sheet of waxed paper; squeeze 3 tablespoons juice. In same saucepot, melt butter over medium-high heat. Add lemon peel; cook 30 seconds. Add beans; cover and cook 5 to 7 minutes or until hot, tossing occasionally. Add lemon juice and remaining 1 teaspoon salt.
Transfer beans to serving bowl; sprinkle with shallots to serve.

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