Annie's Cooking Club

FOR THE CRUMBS—

Combine; Pulse and Saute:

4                    T. unsalted butter, softened

¼         cup prepared horseradish

4                    slices bread (a heavy bread like sourdough or French works best)

salt and pepper

2                    T. parsley

FOR THE GREEN BEANS—

Simmer in ½ cup water; Add:

1          lb. Fresh green beans, trimmed

2          T. unsalted butter

1                      T. Dijon mustard

Directions:

Combine butter and horseradish for the crumbs in a small bowl, then spread over bread slices.  Tear bread into pieces and pulse with salt and pepper to taste in a food processor until course.  Saute crumbs in a nonstick skillet over medium-high heat until crisp, about 10 minutes, stirring often.  Off heat, add parsley, then spread crumbs on a baking sheet to cool; set aside.

Simmer beans in ½ cup boiling salted water in a large sauté pan, covered 5 minutes.  Remove lid and simmer until water is nearly evaporated; add butter and mustard, and toss to melt butter.  Transfer beans to a serving platter and sprinkle with crumb mixture.