Haricots Vert A La Creme Green Beans In Cream Recipes

HARICOT VERT RECIPE

Steps:

• Warm a saute pan over medium-high heat. Add in all of the ingredients. Cover with a tight fitting lid. Cook for 7 minutes.
• Remove the lid, stir and turn the heat to high. Continue to stir until the shallots are translucent and the beans are cooked through, approximately 3 minutes more.
• Serve hot and happy eating.

SIMPLE BALSAMIC HARICOTS VERTS (GREEN BEANS)

Steps:

• Rinse green beans and trim tops. It's best to then let them drain until mostly dry.
• Heat a large skillet over medium-high heat.
• Once the pan is hot add olive oil to the pan and swirl to coat, the oil may start to smoke a little.
• Add green beans and shake the pan to spread evenly over the skillet (the wetter they are the more they are going to splatter so dry is better). Sprinkle with salt and pepper to your liking.
• Turn down the heat to medium and let the beans sit without moving them for a minute. This will give them just a little bit of sear/char and add to the complexity.
• After they sear a little, start to stir/flip them over while they cook another minute or two.The fresher and thinner they are the less they need cooking. If they are larger or older then they may require more time to finish cooking but try and not overcook them. They should still be crisp when you bite into them.
• Finish by drizzling the balsamic vinegar over them and stirring them to coat.
• Remove from heat and transfer to serving dish, serve immediately or as soon as possible to prevent them from over cooking.

ROASTED HARICOTS VERTS

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.

HARICOTS VERTS LYONNAISE

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.

HARICOTS VERTS (THIN FRENCH GREEN BEANS) WITH HERB BUTTER

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.

HARICOTS VERT A LA CREME (GREEN BEANS IN CREAM)

Steps:

• Trim off the ends of each green bean. Put them in a saucepan with water to cover and salt to taste. Bring to the boil and let simmer until tender, five minutes or longer. Cooking time will depend on the size and age of the beans. Do not overcook.
• Drain the beans and put in a saucepan. Add salt, pepper, butter, cream, nutmeg and tarragon. Bring to the boil, stirring. Cook briefly until the cream is slightly reduced and thickened.

FRENCH GREEN BEANS IN CREAM

Steps:

• Cut the ends off the beans, then cook in salted boiling water until just tender. I steam them til they are still crisp and bright green.
• Run cold water over beans to stop the cooking process.
• Melt butter in a large pan and gently cook onions until soft, about 5 minutes.
• Add Prosciutto, garlic, and parsley and cook for 3 minutes.
• Add the cream, stirring constantly, and bring to a light boil. Do not leave unattended, otherwise cream will burn.
• Once mixture is hot, add green beans, mix to coat and warmed through.
• I did the sauce and green beans ahead, mixed them together and reheated on the stove. Turned out great!

HARICOT VERT ( FRENCH GREEN BEANS) WITH BACON AND ONIONS

Steps:

• Blanch Haricot verts.
• Fry bacon with onion until crispy and onions are caramelized.
• Add bacon and onions to the blanched beans.
• Add vinegar and sugar mix well and serve.

SAUTEED HARICOTS VERTS

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.