Fagots De Haricots Verts Recipes

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SAUTEED HARICOTS VERTS



Sauteed Haricots Verts image

Provided by Anne Burrell

Time 20m

Yield 4 servings

Number Of Ingredients 5

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



Haricots Verts image

Provided by Food Network

Categories     side-dish

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 3

12 ounces haricots verts, ends trimmed, or small thin green beans
2 tablespoons unsalted butter
Salt and freshly ground black pepper

Steps:

  • Bring a small saucepan of salted water to a boil. Add the haricots verts and cook until just tender, about 1 minute. Transfer with a slotted spoon to an ice bath. Drain. In a large skillet, melt the butter over medium-high heat. Add the drained haricots verts and salt and pepper to taste, and cook, stirring, for 3 minutes, or until just heated through and crisp-tender.

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

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



Haricots Verts image

Pair Haricots Verts-a classic side dish-with Sauteed Sole with Lemon.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

Coarse salt, to taste
8 ounces haricots verts
2 tablespoons extra-virgin olive oil
Freshly ground pepper, to taste
1 bunch chives, for bundling (optional)

Steps:

  • Bring a pot of salted water to a boil. Add haricots verts, and cook until bright green and just tender, 3 to 5 minutes. Drain, and pat dry. Transfer to a serving bowl.
  • Toss with oil, salt, and pepper. Tie into bundles using chives.
  • Lay a chive on a work surface. Arrange 4 to 10 haricots verts in a small pile on top of chive. Carefully tie chive around bundle. Trim ends of chive if desired.

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