This week’s Cook the Book Fridays recipe from David Lebovitz’ My Paris Kitchen was one I was dreading a little, just because of its name – SNAIL butter… really? I’ve managed to cook my way through Dorie’s Around my French Table with no snail encounters but maybe I wasn’t going to be so lucky with this book?
In fact this recipe has nothing to do with snails, save for the fact that a tasty butter, garlic and parsley sauce is the traditional way to serve snails. We were just making the sauce, not the snails. Phew. It’s a super simple recipe whereby you steam the green beans (my favourite way to prepare them) then finish them off in the butter sauce in a sauté pan. Couldn’t be simpler. David’s recipe called for three tablespoons of garlic but I think I might have been a little shy of that because I didn’t quite have enough beans. I also left out the lemon juice at the end because I was serving these with a rich beef and tomato stew and I thought the acid might be too much. This was a perfect meal served on top of creamy potato purée.
Not a new concept – all vegetables taste better when pan sautéed with butter and garlic – but a nice reminder that simple preparations are sometimes best!
Get the recipe for David Lebovitz’s green beans with snail butter here or on p 222 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing do. All opinions 100% my own.