Holidays always give me that challenge I need- take vegetables that I usually eat, usually steamed, boring and bland, and turn them on their heads. For all the creative food I make, our dinner’s are, well, let’s just call them, regular. Always on the plate is a side of steamed veggies, which goes through a rotation of broccoli, spinach or green beans.
Adding these few extra ingredients, walnuts, bacon, parmesan and a maple syrup mustard dressing, gives green beans the meatiness it needs along with some zip and zest.
- Green beans
- ⅛ cup walnuts, crushed
- ⅛ cup fresh fried bacon bits
- ⅛ cup grated parmesan
- ¼ cup grated baby carrots
- 100 g dijon mustard
- 2 tbsp white wine vinegar
- 1 tsp maple syrup
- Wash and steam green beans. You can cook them until soft, or while cooked but still slightly crunchy.
- For the dressing, mix together the maple syrup with the vinegar, before adding the dijon mustard (not American).
- Pour the dressing over the green beans, then sprinkle with walnuts, bacon, grated carrots and parmesan.