Cornandharicotvertsgreenbeansinlimeshallotbutter Recipes

ROASTED HARICOTS VERTS

Roasted Haricots Verts image

Provided by Ina Garten

Time 20m

Yield 8 servings

Number Of Ingredients 3

Ingredients

2 pounds haricots verts
Good olive oil
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 375 degrees F.
Trim the stem ends only from the haricots verts and place them on two sheet pans. Drizzle the beans with 2 tablespoons of the oil (total) and spread them out in one layer. Sprinkle them with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for 10 minutes, until crisp-tender. Serve hot.

CORN AND HARICOTS VERTS IN LIME SHALLOT BUTTER

Corn and Haricots Verts in Lime Shallot Butter image

Categories Vegetable Side Sauté Vegetarian Quick & Easy Corn Green Bean Spring Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

1/4 cup finely chopped shallot
2 tablespoons unsalted butter
3/4 lb haricots verts or other thin green beans, trimmed and cut crosswise into 1/4-inch pieces
3 cups corn (from about 6 ears)
1 teaspoon salt
1 teaspoon finely grated fresh lime zest
1/2 teaspoon fresh lime juice, or to taste

Steps:

Cook shallot in butter in a 12-inch heavy skillet over moderate heat, stirring, until softened, about 3 minutes. Add beans, corn, and salt and cook over moderate heat, stirring, until vegetables are tender, about 6 minutes. Remove from heat and stir in lime zest and lime juice.

PERFECT HARICOTS VERTS

Perfect Haricots Verts image

Provided by Anne Burrell

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

Ingredients

Kosher salt
1 pound haricots verts, stem end removed (hairy end left on)
Clarified butter, for coating pan
Extra-virgin olive oil, for coating pan
2 small shallots, cut into rings

Steps:

Bring a pot of well-salted water to a boil over medium heat. Set up a bowl of ice water and season it generously with salt.
Add the beans to the boiling water and cook them until they are tender, 4 to 5 minutes. Bite a bean to be sure they are properly cooked. Put them immediately in the bowl of salted ice water to stop the cooking or to "shock" them. When they are cold, remove them from the water and let them dry a little.
Coat a large saute pan with both clarified butter and olive oil. Bring the pan to a medium-high heat, add the shallots and brown. Add the haricot vert, season with salt and saute until all the beans are coated with oil and hot. Serve immediately or later at room temperature.

CORN AND HARICOT VERTS/GREEN BEANS IN LIME SHALLOT BUTTER

Corn and Haricot Verts/Green Beans in Lime Shallot Butter image

A nice side dish. You can use leftover corn, and substitute green beans if you cannot find haricot verts. ZWT Mid-West region (corn).

Provided by lazyme

Categories Corn

Time 28m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup shallot, finely chopped
2 tablespoons unsalted butter
3/4 lb French haricots vert, trimmed and cut crosswise into 1/4-inch pieces
3 cups corn (from about 6 ears)
1 teaspoon salt
1 teaspoon lime zest, fresh, finely grated
1/2 teaspoon fresh lime juice (to taste)

Steps:

Cook shallot in butter in a 12-inch heavy skillet over moderate heat, stirring, until softened, about 3 minutes.
Add beans, corn, and salt and cook over moderate heat, stirring, until vegetables are tender, about 6 minutes. Remove from heat and stir in lime zest and lime juice.

Nutrition Facts : Calories 145, Fat 5, SaturatedFat 2.6, Cholesterol 10.2, Sodium 406.2, Carbohydrate 25.8, Fiber 4.2, Sugar 3.4, Protein 4

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