Green Beans with Nutmeg
Sperziebonen met nootmuskaat is a hallmark Dutch side dish of crisp green beans simmered until tender, glazed in sweet farm butter, and dusted with fragrant freshly ground nutmeg.
Ingredients
- • 500g fresh fine green beans (sperziebonen), trimmed
- • 30g salted Dutch butter
- • 1/2 tsp freshly grated whole nutmeg
- • 1/2 tsp sea salt flakes
- • Freshly cracked black pepper
Preparation Steps
Top and tail the fresh green beans, snapping any unusually long beans in half. Rinse in cold water.
Bring a large pan of generously salted water to a rapid boil. Drop in the green beans and cook for 7 to 9 minutes until tender yet retaining a lively snap (beetgaar).
Drain the beans thoroughly in a colander. Return the dry pan to medium-low heat, melt the salted butter until foaming, and return the green beans to the pan, tossing to coat every bean in glistening butter.
Grate the whole nutmeg directly over the warm buttered beans. Season with sea salt flakes and freshly cracked pepper, toss once more, and serve straight away.