PERFECT HARICOTS VERTS
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.
HARICOTS VERTS (THIN FRENCH GREEN BEANS) WITH HERB BUTTER
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
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.
HARICOTS VERTS
Haricots verts are blanched and tossed in lemon juice for a simple accompaniment.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 3
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.
CITRUSY HARICOTS VERTS
It doesn't take much to make slender, tender green beans memorable-lemon zest and orange zest warmed in olive oil provide sensational sparkle.
Provided by Lillian Chou
Categories Holiday 2018 Christmas Christmas Eve Side Vegetable Vegetarian Green Bean Lemon Citrus Orange Dairy Free Peanut Free Tree Nut Free Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 6
Steps:
- Cook haricots verts in salted boiling water until crisp-tender, 4 to 6 minutes. Drain.
- Heat zests in oil with 1/2 tsp salt and 1/4 tsp pepper in a 12-inch heavy skillet over medium-low heat until fragrant, about 3 minutes. Add haricots verts and cook, tossing, until heated through. Add lemon and orange juices and toss to coat.
- Do Ahead
- Haricots verts, without zests, oil, and juices, can be cooked 1 day ahead and chilled.
HARICOTS VERTS
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
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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RECETTE HARICOTS VERTS SAUTéS AU BEURRE - MARIE CLAIRE
From marieclaire.fr
Servings 4Total Time 30 minsCategory Accompagnement
- Épluchez, lavez, égouttez les haricots et plongez-les dans une grande quantité d’eau fortement salée en pleine ébullition.
- Laissez-les, à découvert, et sur une flamme d’intensité maximum jusqu’à ce qu’ils soient à peine cuits, toujours un peu croquants (8 à 10 minutes s’ils sont jeunes, frais, tendres).
- Égouttez-les, remettez-les dans la même casserole (en les salant encore un peu, s’il le faut) et faites-les sauter rapidement et continuellement à feu vif pendant quelques secondes pour les sécher.
- Retirez-les du feu, ajoutez le beurre, coupé en petits morceaux,, l'ail haché puis le persil fraîchement haché et continuez à faire sauter les haricots jusqu’à ce qu’ils soient liés. Servez chaud.
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