Dairy-Free “Buttery” Green Beans with Crispy Shallots

Dairy-Free "Buttery" Green Beans with Crispy Shallots

Pickled and fried shallots add appealing crunch and a light onion flavor to these “buttery” (but dairy-free) green beans. Photo: Andrew Grinton

Makes: 6 servings
Free of: gluten and all top allergens

This side is part of our Top-9 Free Festive Feast, click here to see the rest of the spread.


  • 2 shallots, peeled and thinly sliced
  • 1/2 cup water, plus additional for cooking beans
  • 1/4 cup white vinegar
  • 1 tbsp + 2 tbsp salt, divided, plus additional to taste
  • 1 tsp sugar
  • 1/4 cup dairy-free, soy-free buttery spread
  • 2 tsp minced fresh chives
  • 1 tsp minced fresh parsley
  • 1/2 tsp lemon zest
  • 1 3/4 lbs green beans, trimmed
  • 1/4 cup potato starch
  • 3/4 cup canola oil


  1. Separate shallot slices into rings and place in a small bowl. Put 1/2 cup water, vinegar, 1 tablespoon salt and sugar in a small saucepan over high heat. Bring to a boil. Pour hot mixture over shallots.
  2. In a small bowl, stir together buttery spread, chives, parsley and zest until well-combined.
  3. Fill a large pot with water, add remaining 2 tablespoons salt and place over high heat. Bring to a boil. Add beans and cook until crisp-tender, about 2 minutes. Remove with a slotted spoon and place on a paper towel-lined baking sheet to drain.
  4. Drain shallots and discard  liquid. Return shallots to bowl and coat with starch.
  5. Heat oil over medium heat. Tap excess starch off rings and fry until crisp, stirring occasionally to keep from sticking, 12-14 minutes. Remove to a paper towel-lined plate.
  6. Melt buttery spread mixture in a large skillet over medium heat. Add green beans and toss to coat. Season with salt.
  7. Transfer beans to a serving dish and top with crispy shallots.

is recipe developer and food stylist. Her website is http://www.christinafrantzis.com