• Ingredients: 21
  • Serves: 8

Green beans with orange and rosemary gremolata with butter, low-salt chicken broth, frozen orange juice concentrate, thawed, fresh lemon juice.


For chive and parsley oil

  • 1 cup chopped fresh chives
  • 3/4 cup chopped fresh flat-leaf parsley
  • 1/2 cup plus 3 tbsps. olive oil
  • 1/4 tsp. salt

For mashed potatoes

  • 5 lb yellow-fleshed potatoes such as Yukon Gold
  • 1 1/2 cups milk
  • 1 stick unsalted butter, cut into tablespoon pcs.
  • 1 1/4 tsps. salt
  • 3/4 tsp. black pepper

For serving

  • 1/2 cup mascarpone
  • 2 tbsps. finely grated Parmigiano-Reggiano

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


  1. Step 1 Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water to cool quickly.
  2. Step 2 Drain again. (Can be made 1 day ahead. Wrap in several layers of paper towels, then place in plastic bag.
  3. Step 3 Mix garlic, parsley, rosemary, orange peel, and lemon peel in small bowl. Transfer 1 tablespoon gremolata to another small bowl; reserve for garnish.

    For this step you will need

  4. Step 4 Melt butter in heavy large skillet over medium-high heat. Add remaining gremolata and stir 30 seconds.

    For this step you will need

  5. Step 5 Add broth, orange juice concentrate, and lemon juice and bring to simmer. Add green beans. Cook until beans are heated through and liquid is reduced enough to coat beans thickly, tossing frequently, about 5 minutes.

    For this step you will need

Nutrition information

Calories 120 Carbohydrates 9 g (3%)
Fat 9 g (14%) Protein 3 g (5%)
Saturated Fat 6 g (28%) Sodium 13 mg (1%)
Polyunsaturated Fat 0 g Fiber 3 g (13%)
Monounsaturated Fat 2 g Cholesterol 23 mg (8%)