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Julie Weisman
Food Editor's Notes:  Julie makes green beans often, but she says the addition of fresh parsley and tarragon, along with the shallots and lemon zest, makes these special.  This is a nice side dish for a special meal – easy to make, colorful, healthy, and of course delicious.
2 tablespoons softened butter (unsalted) use pareve margarine for pareve
1 1/2 tablespoons finely chopped shallots
1 1/2 tablespoons finely chopped parsley
1 teaspoon finely chopped tarragon
1 teaspoon grated lemon zest
1 scant tablespoon fresh lemon juice
1 pound green beans
Trim the stem end of the green beans.  Stir together all the other ingredients to combine them (you can blend them in the same bowl or dish in which you will be serving the beans).


Bring a pot of lightly salted water to boil.  Add the beans and cook until crisp/tender, about 6 minutes.  Drain in a colander.  Toss with the herb butter and serve immediately.

Julie Weisman is an indispensable member of the ShalomBoston.com staff and an excellent cook.


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