Brown Butter Haricots Verts Recipes

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.

HARICOTS VERTS WITH LEMON BROWN BUTTER

Steps:

• Cook beans in a 2-quart heavy saucepan of boiling water seasoned with 1 teaspoon salt until crisp-tender, about 3 minutes, then drain in a colander.
• Wipe out pan and cook butter over moderate heat until deep golden, about 2 minutes. Stir in lemon juice and remaining 1/8 teaspoon salt and remove pan from heat. Add beans and toss well.

HARICOTS VERTS WITH BROWNED GARLIC

Steps:

• Bring water and 2 teaspoons salt to a boil in a large pan.
• Add in beans; cook 2-3 minutes or until crisp-tender; drain.
• Melt butter in a pan over medium heat; add in garlic and shallots; cook 4 minutes or until lightly browned, stirring occasionally.
• Add ½ teaspoon salt, beans, rosemary, and pepper; cook 4 minutes or until thoroughly heated, stirring occasionally.

HARICOTS VERTS

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.

HARICOTS VERTS WITH SHALLOTS

Steps:

• Put the butter in a small saute pan set over low heat.
• Add the garlic and shallots.
• Saute for 2-3 min, until just softened.
• Remove from the heat and set aside.
• Fill a medium pot with water and bring it to a boil.
• Add a Tbs of kosher salt.
• Drop in the beans.
• Cook until they are tender but not mushy, from 60 seconds for the tiniest green beans to as long as 5 min for the larger ones.
• Taste frequently during cooking so that they are not overcooked.
• Drain and transfer to a serving dish.
• Add the shallot butter and sliced basil.
• Toss gently.
• Taste, season with salt and pepper if needed.
• Serve.

BUTTERED HARICOTS VERTS

Steps:

• In a kettle of boiling salted water boil the haricots verts for 4 to 6 minutes, or until they are crisp-tender, drain them, and plunge them into a bowl of ice and cold water to stop the cooking. Drain the beans again and pat them dry. The beans may be prepared up to this point 1 day in advance and kept wrapped in dampened paper towels in a plastic bag and chilled. Just before serving, in a large skillet melt the butter over moderately high heat and in it toss the haricots verts until they are heated through. Season the haricots verts with salt and pepper.