HARICOT VERT RECIPE
A simple haricot vert recipe with complex, bright flavors. This side dish is the perfect accompaniment to chicken, pork or beef dishes.
Provided by Scott G
Categories Side Dish
Time 12m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 119 calories
HARICOTS VERTS WITH HERB BUTTER
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.
VERY EASY SAUTEED BEETS
This is a very easy recipe for shredded or spiralized red beets. Sauteed beetroots make a perfect healthy side dish. You can make it in advance so it's perfect for meal-prep.
Provided by Maria Ushakova
Categories Recipes
Time 55m
Number Of Ingredients 8
Steps:
- In a saute pan, heat the olive oil over medium heat. Add the onion, and cook stirring occasionally until the onion is translucent for about 2 to 3 minutes. Add the garlic and cook until fragrant for about 30 seconds.
- Add the tomato paste and cook stirring constantly until the paste is heated and becomes fragrant for about 1 to 2 minutes.
- Add the beets, vegetable stock, and lemon juice. Stir to combine. Season with salt and pepper.
- Bring the liquid to a boil. Reduce heat, cover and cook until the beets are soft for about 35 minutes. Turn off the heat and let the beets stand for about 10 more minutes. Serve warm. See the Notes.
Nutrition Facts : Calories 110 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 223 grams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
SAUTEED HARICOTS VERTS
Provided by Anne Burrell
Time 20m
Yield 4 servings
Number Of Ingredients 5
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.
SAUTéED BEETS
Number Of Ingredients 4
Steps:
- Cut beets off from stems and leaves and cut each in half. Place beets in large pot with water. Bring to a boil and boil until the beets are tender, about 20 minutes. Remove beets and after they have cooled a bit, peel them and them cut into small pieces. Also, at this time, chop up the leaves.
- In a large saute pan, melt butter over medium heat. Add the beets, greens, and salt. Saute for a few minutes until the greens have wilted. Sprinkle a bit of cracked pepper on top.
SAUTEED BABY BEETS WITH HARICOTS VERTS AND LEMON
Provided by Tina Miller
Categories Citrus Herb Vegetable Side Bake Sauté Vegetarian Lemon Green Bean Beet Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Toss beets with oil in roasting pan. Sprinkle with salt. Cover pan with foil. Bake until beets are tender, about 30 minutes. Uncover and let beets stand at room temperature 20 minutes. Peel beets. Cut beets into quarters (or halves if very small).
- Cook haricots verts in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain and transfer to bowl of ice water to cool. Drain and pat dry. Melt butter in large skillet over medium heat. Add lemon juice and peel, then beets. Toss well. Stir in haricots verts and parsley; sauté until heated through, about 3 minutes. Season to taste with salt and pepper. Serve hot or at room temperature.
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