Haricot Verts Recipes

HARICOTS VERTS LYONNAISE

Haricots Verts Lyonnaise image

Sauteed green beans, Lyon style.

Provided by T. Pringle

Categories Everyday Cooking Vegetarian Side Dishes

Time 50m

Yield 4

Number Of Ingredients 12

Ingredients

16 cups water
1 tablespoon sea salt
1 ½ pounds fresh green beans, rinsed and trimmed
3 tablespoons unsalted butter
1 clove garlic, crushed
1 large red onion, sliced in rings
1 pinch dried thyme
2 tablespoons red wine vinegar
sea salt to taste
ground black pepper to taste
freshly ground nutmeg to taste
1 tablespoon finely minced fresh parsley

Steps:

In a large pot bring salted water to a boil. Carefully drop, by handfuls, green beans into boiling water. Return water to a boil for 5 minutes. Immediately drain the beans and plunge them into ice water for 5 minutes. Drain and wrap in a clean cloth; set aside.
In the same pot heat butter over medium heat. Lightly brown the garlic. Remove from heat and set aside for 20 minutes.
Remove the garlic from the butter, and discard it. To the garlic flavored butter add onions and thyme. Cover the pot and braise the onion over medium heat for 5 minutes, or until soft and transparent. Increase the heat to medium-high, uncover the pot and slightly caramelize the onion.
Stir the green beans into the pot. After 1 to 2 minutes, de glaze the pot with red wine vinegar. Season to taste with sea salt, pepper and nutmeg. Sprinkle with parsley.

Nutrition Facts : Calories 148.4 calories, Carbohydrate 16.7 g, Cholesterol 22.9 mg, Fat 8.9 g, Fiber 6.6 g, Protein 3.7 g, SaturatedFat 5.5 g, Sodium 1333.7 mg, Sugar 4 g

HARICOTS VERTS

Haricots Verts image

Haricots verts are blanched and tossed in lemon juice for a simple accompaniment.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 3

Ingredients

1 pound haricots verts, stem ends removed
Kosher salt
3 tablespoons fresh lemon juice

Steps:

Prepare a large bowl of ice water and set aside. Bring a 4-quart pot of lightly salted water to a rolling boil. Add the haricots verts and blanch until vibrant, about 5 minutes.
Drain in a colander, then submerge in the bowl of ice water. Drain and arrange in a serving bowl. Add salt and lemon juice, toss, and serve family style.

CITRUSY HARICOTS VERTS

Citrusy Haricots Verts image

It doesn't take much to make slender, tender green beans memorable-lemon zest and orange zest warmed in olive oil provide sensational sparkle.

Provided by Lillian Chou

Categories Holiday 2018 Christmas Christmas Eve Side Vegetable Vegetarian Green Bean Lemon Citrus Orange Dairy Free Peanut Free Tree Nut Free Wheat/Gluten-Free

Yield 8 servings

Number Of Ingredients 6

Ingredients

2 lb haricots verts, trimmed
1 tsp grated lemon zest
1 tsp grated orange zest
1 Tbsp extra-virgin olive oil
1 tsp fresh lemon juice
1 tsp fresh orange juice

Steps:

Cook haricots verts in salted boiling water until crisp-tender, 4 to 6 minutes. Drain.
Heat zests in oil with 1/2 tsp salt and 1/4 tsp pepper in a 12-inch heavy skillet over medium-low heat until fragrant, about 3 minutes. Add haricots verts and cook, tossing, until heated through. Add lemon and orange juices and toss to coat.
Do Ahead
Haricots verts, without zests, oil, and juices, can be cooked 1 day ahead and chilled.

EMERIL'S HARICOTS VERTS

Emeril's Haricots Verts image

This recipe is courtesy of chef Emeril Lagasse.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 3

Ingredients

1/2 pound haricots verts, trimmed
Coarse salt and freshly ground black pepper
1 tablespoon unsalted butter

Steps:

Place haricot verts in a medium skillet; add 1 cup water. Season with salt and pepper and add butter. Bring to a boil over high heat. Cook until haricot verts are crisp-tender, 6 to 7 minutes.

HARICOTS VERTS (THIN FRENCH GREEN BEANS) WITH HERB BUTTER

Haricots Verts (Thin French Green Beans) with Herb Butter image

By mixing butter, shallots, fresh herbs, and lemon juice together right in the serving bowl, you get an instant dressing on contact with hot haricots verts that you toss in at the last minute. Nothing could be simpler, or more packed with flavor.

Provided by Melissa Roberts

Categories Herb Side Thanksgiving Vegetarian Quick & Easy Green Bean Winter Boil Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 8 servings

Number Of Ingredients 7

Ingredients

5 tablespoons unsalted butter, softened
3 tablespoons finely chopped shallots
3 tablespoons finely chopped flat-leaf parsley
2 teaspoons finely chopped tarragon
1 1/2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
2 lb haricots verts or other green beans, trimmed

Steps:

Stir together all ingredients except haricots verts with 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl until combined well.
Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, until crisp-tender, about 6 minutes, then drain. Toss with herb butter.
Do Ahead
Herb butter can be made ahead and chilled, covered, 3 days or frozen, rolled into a cylinder in plastic wrap and kept in a sealed bag, 1 week. Haricots verts can be trimmed 1 day ahead and chilled in a sealed bag lined with paper towels.

SAUTEED HARICOTS VERTS

Sauteed Haricots Verts image

Provided by Anne Burrell

Time 20m

Yield 4 servings

Number Of Ingredients 5

Ingredients

Kosher salt
1/2 pound haricots verts (baby string beans), stem ends removed
Extra-virgin olive oil
2 garlic cloves, smashed
Pinch crushed red pepper flakes

Steps:

Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water for shocking.
Add the beans to the boiling water and cook until tender but still have some bite, 5 to 7 minutes. Strain and immediately transfer the beans to the salted ice water. Once cool, strain and set aside until ready to use.
Coat a large saute pan with olive oil. Add the garlic and crushed red pepper, and set over medium-high heat. When the garlic becomes golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until hot and coated with oil. Transfer the beans to a serving bowl, season with salt and serve right away.

HARICOTS VERTS WITH HERB BUTTER

Haricots Verts with Herb Butter image

Provided by Ina Garten

Categories side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

Ingredients

Kosher salt
1 pound French string beans, stem end removed
1 tablespoon minced scallion, white and green parts
1 tablespoon minced fresh dill
1 tablespoon minced fresh flat leaf parsley
4 tablespoons unsalted butter, at room temperature
1/2 teaspoon freshly ground black pepper
Sea salt or fleur de sel, for serving

Steps:

Bring a large pot of water to a boil and add 1 tablespoon salt. Add the string beans and cook for 2 minutes. Drain and then place the string beans in a serving dish.
For the herb butter, placed the scallion, dill, parsley, butter, 1 teaspoon salt and the pepper in a small bowl and combine.
Scoop a generous tablespoon of the herb butter and place it on top of the string beans. Sprinkle with sea salt and serve.
Use any extra herb butter for serving on a steak or in a sandwich.

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