Corn And Haricots Verts In Lime Shallot Butter Recipes

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.

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

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.

LEMONY HARICOTS VERTS

Lemony Haricots Verts image

Haricots verts are smaller, more tender green beans from France.

Provided by Sandra Lee

Categories side-dish

Time 9m

Yield 4 servings

Number Of Ingredients 5

Ingredients

12 ounces frozen haricots verts, or petit green beans (recommended: C and W)
2 teaspoons lemon zest
1 teaspoon lemon pepper (recommended: Lawry's)
1 tablespoon butter
Salt and pepper

Steps:

Place all ingredients in a microwave safe bowl. Cover with a lid or plastic wrap. Place in microwave and cook on high for 4 minutes. Stir ingredients and cook for an additional 3 to 4 minutes. Season with salt and pepper, to taste.

HARICOTS VERTS WITH SHALLOTS

Haricots Verts With Shallots image

I am a green bean lover, but these little beauties have topped my list of favorites. One of Julia Child's pet peeves was undercooked green beans, a style of preparing them that became very popular as California Cuisine spread across the landscape. Yet the flavor of green beans does not blossom until they are adequately cooked, so be sure to test fresh green beans several times to be certain they are done. True haricots verts are about the size of pencil lead or matchsticks. You can sometimes find these in farmers' markets. If you are using bigger green beans, the cooking time will longer.

Provided by SkinnyMinnie

Categories Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons butter
1 garlic clove, minced
1 large shallot, minced
kosher salt
8 ounces French haricots vert
6 -8 basil leaves, cut into thin strips

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.

Nutrition Facts : Calories 74.2, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 45.2, Carbohydrate 5.3, Fiber 2.1, Sugar 0.8, Protein 1.4

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