Date: Wed, 23 Aug 95 17:19:34 CDT
I found this recipe in the Houston Chronicle a couple of weeks ago. The only
modification I had to make was to substitute veggie broth for the chi**en
broth called for in the original recipe.
If you don't have any cardamon, try not to buy the little McCormick's bottle
of the spice. At my grocery store, that little spice bottle cost $8.99. I
tracked down some cardamon at a store that sells bulk spices; it cost $2
something an ounce, which seemed much more reasonable to me.
This dish is exquisite, especially if you love fresh green beans and lemon!
Green Beans with Lemon-Cardamon Glaze
2 c. veggie broth
1 t. grated fresh ginger
1/2 t. coarsely ground Riversong Peppercorn Blend (see note)
1/4 t. cardamon
Kosher salt to taste (I used regular salt)
2 pounds green beans, trimmed
Cut lemon in half, setting aside 1 half. From remaining half, squeeze 2
tablespoons juice and grate 2 teaspoons zest (thinnest part of colored peel
In a saucepan, combine veggie broth, lemon juice, lemon zest, and ginger; boil
over high heat until reduced to 1/3 cup, about 10 minutes. Stir in Peppercorn
Blend, cardamon, and salt; set aside while preparing beans.
Cook green beans in a large pot of boiling, salted water until tender, about 5
minutes. (I steamed the green beans in a steamer basket.) Meanwhile, with a
sharp knife, remove skin and white pith from remaining lemon half and discard.
Cut the lemon segments from their surrounding membranes; chop into small
Drain the green beans and transfer to a serving platter. Pour reserved glaze
over beans and toss well. Scatter chopped lemon segments over top.
Note: To make Riversong Peppercorn Blend, combine equal amounts of white
peppercorns, black peppercorns, and whole allspice berries in a pepper
grinder. Grind as needed, or coarsely grind a small batch in a spice grinder.
(I used a mortar and pestle.)