HARICOTS VERTS WITH MINTY CHERRY TOMATOES
Provided by Food Network
Categories side-dish
Time 26m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Cut the stem ends off the beans. Place in a microwave safe dish with about 3 tablespoons of water, cover loosely and cook on high 2 1/2 to 3 minutes, just until tender crisp. Drain and dump into a bowl of cold water. Drain again and pat dry.
- In a large saute pan, over medium low heat, melt the butter until bubbling. Add the shallots and saute until golden and softened, about 4 minutes. Add the vermouth and turn the heat up to medium. Simmer for 1 to 2 minutes. Add the mustard seeds, sugar, tomatoes, mint, salt and pepper. Saute to soften, about 4 minutes.
- Reduce the heat to low and add the blanched green beans. Toss to combine and heat through, about 4 to 5 minutes. Adjust seasoning. Serve immediately.
HARICOT VERTS WITH GRAINY-MUSTARD VINAIGRETTE
The verdant taste of crisp-tender haricots verts (slender French green beans) combined with tangy Dijon mustard makes for a perfect picnic side dish. If you can't find haricots verts, use the thinnest green beans available.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together mustards and the vinegar. Whisking constantly, add the oil in a steady stream; continue whisking until mixture is smooth and emulsified.
- Prepare an ice bath; set aside. Bring a large pot of water to a boil; add salt. Add beans, and cook until crisp-tender, about 5 minutes; drain. Transfer beans to an ice bath to stop cooking; drain well.
- Toss beans with onion and vinaigrette. Season with salt and pepper. Serve at room temperature.
HARICOTS VERTS WITH MUSTARD VINAIGRETTE
Haricots verts pair well with lamb; their crunch and acidity balance the richness of the meat.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Bring a large saucepan of water to a boil. Prepare an ice-water bath. Add salt to boiling water, then add haricots verts; cook just until beans are bright green all over, 1 to 2 minutes.
- Drain beans; rinse immediately with cold water. Transfer to ice-water bath. When chilled completely, drain; pat dry.
- Put shallot and vinegar in a small bowl; season with salt and pepper. Let stand 15 minutes. Whisk in mustard. Whisking constantly, pour in oil in a slow, steady stream until emulsified. Set aside until ready to dress beans; whisk before using.
HARICOTS VERTS WITH MUSTARD SEEDS AND TOASTED COCONUT
Time 20m
Yield Makes 2 servings
Number Of Ingredients 4
Steps:
- Cook beans in a 3-quart saucepan of boiling salted water until crisp-tender, about 3 minutes, then drain in a colander. Rinse under cold running water to stop cooking and drain well.
- Heat 1/2 tablespoon oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then cook coconut, stirring, until golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain.
- Cook mustard seeds in remaining 1/2 tablespoon oil over moderately high heat, covered, shaking skillet, until popping subsides, about 1 minute.
- Add beans to skillet with salt to taste and sauté, stirring occasionally, until heated through. Serve sprinkled with coconut.
HARICOTS VERTS WITH GOAT CHEESE AND WARM DRESSING
Make and share this haricots verts with goat cheese and warm dressing recipe from Food.com.
Provided by chia2160
Categories Cheese
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- cook beans in a pot of boiling water until crisp tender, about 5 minutes.
- drain, rinse with cold water, pat dry.
- cook bacon in a skillet until crispy, transfer to paper towels to drain.
- add shallots and garlic to drippings in skillet, saute until softened, 3-5 minutes.
- add vinegar, mustard and dry mustard.
- whisk in oil, season with salt& pepper.
- toss beans with dressing, sprinkle with cheese, bacon, dried cranberries.
Nutrition Facts : Calories 212.5, Fat 17.9, SaturatedFat 4.1, Cholesterol 12.9, Sodium 207.5, Carbohydrate 10.4, Fiber 4.2, Sugar 1.9, Protein 4.7
HARICOTS VERTS WITH SHALLOTS AND LEMON
Sauteed pretty haricots verts combined with lemon and shallots are a great side dish any night of the week. We paired this dish with broiled veal chops topped with Stilton and Recipe #336506. Simply wonderful!
Provided by Penny Stettinius
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, heat the olive oil and sautee the shallots and green beans.
- Season with salt and pepper.
- Shake the pan occasionally so the beans do not burn.
- When done to your taste, about 10 minutes for us, squeeze a couple TBS of lemon juice over the beans and toss with the zest.
- Serve!
Nutrition Facts : Calories 131.2, Fat 10.3, SaturatedFat 1.4, Sodium 7.7, Carbohydrate 9.9, Fiber 3.9, Sugar 1.9, Protein 2.2
HARICOTS VERTS AND CARROTS WITH MUSTARD AND CHERVIL
Categories Milk/Cream Herb Mustard Vegetable Sauté Christmas Easter Thanksgiving Green Bean Carrot Winter Party Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 7
Steps:
- Stir cream and mustard in small bowl to blend. Set aside.
- Melt butter in heavy large deep skillet over medium-high heat. Add carrots and sauté 3 minutes. Add haricots verts; sprinkle generously with salt. Pour 3/4 cup water over. Cover and boil until vegetables are crisp-tender, stirring occasionally, about 8 minutes. Uncover; boil until water evaporates, about 2 minutes. Add cream mixture to vegetables and stir until coated, about 1 minute. Season to taste with salt and pepper. Add chervil and toss to blend. Transfer to bowl and serve.
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