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We're tossing together our favorite spring veggies––green beans and sugar snap peas––with rich bone broth, then finishing them with truffle zest for incredible depth of flavor.
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Wash and dry the fresh produce. Cut off and discard any stems from the green beans. Pull off and discard the tough string that runs the length of each snap pea pod.
In a large pan, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted).
Add the prepared green beans and peas to the pan; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the demi-glace (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened the liquid has cooked off. Turn off the heat. Add the truffle zest. Stir to combine. Taste, then season with salt and pepper if desired. Enjoy!
Tips from Home Chefs