Prep
12 min
Total
17 min
Serves
6-8
INGREDIENTS
- 2 lb green beans topped
- 2 tablespoons EVOO
- 1/2 cup chopped toasted pistachios
- 1/2 cup PC Yuzu plant based cultured Oat yogurt
- 1/2 cup PC plant based sour cream alternative
- 16 fresh torn mint leaves
- 1 kosher salt
- 6 twists black pepper
METHOD
- Blanch your green beans in salted boiling water until they get tender. Shock in ice water. Strain and dry.
- In a large sauté pan, bring olive oil to medium heat. Toss in green beans and do not
shake until we get some colour. Now give it a little toss. - In a small bowl whisk yogurt and sour cream until smooth, season and spoon your
crema into a pipping bag. - Season your green beans plate on a larger platter. Garnish with crema, pistachio and
mint.
