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Boiled Green Beans with Maitre D'Hotel Butter

A boiled green bean dish topped with a parsley butter.

From the Recipes Wiki (Fandom) · 6 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Boiled Green Beans with Maitre D'Hotel Butter

Time15–20 minutes

Ingredients

Directions

Make the parsley butter

  1. Mix together the softened butter with the chopped parsley and half of the lemon juice.

  2. Form a crude patty of parsley butter, then wrap in aluminum foil and refrigerate for at least an hour.

Cook the green beans

  1. Wash the green beans, then drain and break into two pieces.

  2. Bring five cups of water or stock to a boil in a large pot.

  3. Season with salt and pepper.

  4. Add the green beans and let them simmer over medium heat for 15–20 minutes.

  5. Drain well and transfer to a serving dish.

  6. Drizzle with the remaining half of lemon juice and some butter. Toss.

  7. Top with the parsley butter before serving.

Nutrition, whole recipe (rough)

152Calories
2 gProtein
12 gFat
12 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Bell Pepper1 medium (119g)31
Lemonjuice of 1 lemon (48ml)12
Black Pepper1 tsp ground (2.3g)6
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Green beans + lemontop 10% of all pairs
    Smell alikemoderate
    Cooked together61 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Green beans + parsleytop 13% of all pairs
    Smell alikemoderate
    Cooked together70 recipes

    Shared aroma: linalool (floral, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Green beans
Form the main body of the dish, becoming tender as they simmer.
Butter
Adds richness and a smooth coating that carries the flavor over the beans.
Lemon juice
Adds acidity that brightens the buttery flavor.
Parsley
Adds fresh, herbal aroma to the butter topping.

The step that matters

Simmer the green beans for 15–20 minutes. Simmering too briefly leaves beans raw and squeaky, while overcooking makes them dull and mushy. Checking tenderness during the simmer helps hit the right texture.

Swap the green beans

How well each one fits the dish's main ingredients (butter, lemon, parsley, pepper):

  1. Shallotfits better
  2. Carrotfits better
  3. Spinachfits better
  4. Green beansthe original

Fit is the average pairing score against butter, lemon, parsley, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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