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Glazed Haricots Verts with Pickled Shallot-Walnut Relish
“Skip Grandma's mushroom-soup-drenched casserole this year and cook this fresher green bean side dish with a tangy shallot and walnut relish instead. If you can't find white balsamic vinegar, use apple-cider vinegar (instead of regular balsamic vinegar) instead.”
1½ cups thinly sliced shallots (about 3 large)
1 tablespoon yellow mustard seeds
1 cup white balsamic vinegar
½ cup water
1 tablespoon sugar
2 teaspoons kosher salt
1½ pounds haricots verts or green beans, trimmed
1 cup toasted walnuts, coarsely chopped
½ cup lightly packed fresh parsley, coarsely chopped
4 tablespoons cold unsalted butter, cubed
1Place shallots and mustard seeds in a heatproof medium bowl. Combine vinegar, water, sugar and salt in a small saucepan. Bring to a boil, stirring to dissolve the sugar and salt. Pour the pickling liquid over the shallots. Top with a small plate. Set aside at room temperature for at least 30 minutes and up to 4 hours, or refrigerate for up to 2 days.
2Place a large bowl of ice water near the stove. Bring a large pot of water to a boil. Cook beans just until crisp-tender, 1½ to 2 minutes. Drain and transfer to the ice water until cold. Drain, pat dry and transfer to a large bowl.
3Drain the shallots, reserving the pickling liquid, then return them to the bowl. Stir in walnuts, parsley and 1 tablespoon of the pickling liquid.
4Bring ½ cup pickling liquid to a boil in a small saucepan over medium-high heat. Boil until reduced by half, 2 to 4 minutes. Whisk in butter, one cube at a time, until the sauce is thickened. Pour the sauce over the beans and toss to combine. Transfer to a serving platter and top with the shallot-walnut relish.
To make ahead: Refrigerate pickling shallots (Step 1) for up to 2 days. Refrigerate haricots verts (Step 2) for up to 1 day; let stand at room temperature for 30 minutes before serving.