Gobble, Gobble: Chef Dean Fearing Shares His Recipe for Thanksgiving Green Beans
2 pounds green beans, trimmed
1 tablespoon vegetable oil
3 ounces salt-cured country ham, cut into thin julienne
1/4 cup pecan halves
½ pound of cooked salsify, cut into 2 inch sections
½ tablespoon real maple syrup
Salt to taste
Ground black pepper to taste
Place green beans in boiling salted water for 7 minutes or until very tender but has not lost bright green color. Immediately drain into a sieve and hold under cold running water. When cool, drain well and pat dry.
Heat a large sauté pan over medium heat. When hot, add oil then country ham, pecans and salsify. Sauté for 4 minutes or until ham and salsify browns in color. Add maple syrup and sauté mixture for 1 minute. Add green beans and sauté until heated, about 4 minutes. Season with salt and pepper. Serve hot.
Dean Fearing is the chef/owner of Fearing’s Restaurant in the Ritz-Carlton Hotel-Dallas.