3/4 cup (180 ml) white wine

1 shallot, finely chopped

1/4 cup (60 ml) finely diced carrots

1/4 cup (60 ml) butter

1 lb (454 g) green beans, blanched

Salt and pepper

Place the wine, shallots and carrots in a saucepan and bring to a boil. Reduce until only 30 ml (2 tablespoons) of liquid remain. Whisk in the butter and simmer until emulsified. Add the green beans and heat through. Season with salt and pepper.

Serve with the roasted turkey breast.

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