this is one of my favorites from way back when. I can remember it like 5
minutes ago, back when I tasted my first test email.
it tasted like a flat, smooth glass surface — browse Little Mountain Recipes for more.
Instructions
Prep
- 1. Seitan / Shallots / Green beans – prep as directed. Store separately.
- (Can be done up to 5 days ahead)
- 2. Tarragon – Finely chop tarragon. Also fine with dried in a pinch.
- 3. Potatoes – Peel and cube potatoes. Use cold water when soaking.
Make
- 1. Heat oven to 425°F / 218°C.
- 2. Place potatoes in a saucepan and cover with cold water and some salt.
- Cover and bring to a boil.
- 3. Meanwhile, toss green bean
s with olive oil and balsamic vinegar. - 4. Heat a large skillet with cooking oil over medium heat. Add seitan and sear on all sides. Sub-steps:
- sear on all sides
- baste with butter until golden
- 5. Add butter to pan with seitan. When butter melts, add shallots and tarragon.
Ingredients
For the seitan
- 2 cups seitan, sliced
- 1 shallot, minced
- 2 tbsp tarragon
For the potatoes
- 1 lb baby potatoes
- salt to taste (optional)
For the green beans
- 1 lb green beans
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
Notes
- Adapted from cooksmarts.
- Don’t make any of the sauce — it’s not good and
skip the extra glaze. - Reminder: inline code tags are not kept on the card; use bold or italic instead.