Haricots Verts With Carmelized Shallots Recipes

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HARICOTS VERTS WITH CARMELIZED SHALLOTS



Haricots Verts With Carmelized Shallots image

I love the tiny little green beans I can find packaged in some grocery stores labeled haricots verts! I can just eat them like candy, but they are even better cooked this way!

Provided by breezermom

Categories     Onions

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 8

1 lb French haricots vert, trimmed (tiny green beans)
1 1/2 tablespoons butter
1/2 tablespoon light brown sugar
1/2 tablespoon olive oil
1/2 lb shallot, halved lengthwise and peeled
1 tablespoon red wine vinegar (may sub balsamic vinegar)
salt
black pepper, freshly ground, to taste

Steps:

  • Cook the green beans in boiling salted water to cover 3 to 4 minutes, or until crisp tender. Drain. Plunge the beans into ice water to stop the cooking process; drain.
  • Melt the butter and brown sugar with olive oil in a large skillet over medium-high heat; add shallots, and saute 2 minutes. Reduce the heat to medium-low, add vinegar, and saute 10 minutes or until the shallots are golden brown and tender.
  • Increase the heat to medium-high; add the green beans. Saute 5 minutes or until thoroughly heated. Season with salt and freshly ground black pepper to taste.

PERFECT HARICOTS VERTS



Perfect Haricots Verts image

Provided by Anne Burrell

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

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.

HARICOTS VERTS WITH SHAVED PARMESAN



Haricots Verts With Shaved Parmesan image

Provided by Sandra Lee

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 5

3/4 pound ready-to-cook haricots verts
2 tablespoons sour cream
1 teaspoon lemon juice
1/4 cup shaved parmesan cheese
Freshly ground black pepper

Steps:

  • Place the haricots verts in a large microwave-safe bowl. Cover and microwave on high for 5 to 7 minutes. Remove and drain, if necessary. In a small bowl, whisk together the sour cream and lemon juice. Pour over the haricots verts and toss to coat.
  • Serve immediately with shaved parmesan and freshly ground pepper.

Nutrition Facts : Calories 71 calorie, Fat 3 grams, SaturatedFat 2 grams, Cholesterol 6 milligrams, Sodium 63 milligrams, Carbohydrate 5 grams, Fiber 2 grams, Protein 3 grams, Sugar 2 grams

HARICOT VERTS WITH CARAMELIZED SHALLOTS



HARICOT VERTS WITH CARAMELIZED SHALLOTS image

Categories     Vegetable     Side     Sauté     Thanksgiving

Yield 8 People

Number Of Ingredients 7

Kosher salt, to taste
2 lb. haricots verts or regular green beans, trimmed
1 Tbs. unsalted butter
1 Tbs. plus 2 tsp. olive oil
4 shallots, thinly sliced
Freshly ground pepper, to taste
1/2 cup sliced almonds, toasted

Steps:

  • Cooking the shallots slowly coaxes out their natural sweetness. Watch them carefully, stirring as needed and adjusting the stovetop heat so they don't burn. Directions: Bring a pot of salted water to a boil over high heat. Add the green beans and cook for 2 to 3 minutes. Drain and immediately transfer to a bowl of salted ice water to stop the cooking. When the beans are cool, drain and set aside. In a large sauté pan over medium heat, melt the butter with the 1 Tbs. olive oil. Add the shallots and season with salt and pepper. Cook, stirring occasionally, until the shallots begin to brown, about 6 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until the shallots are caramelized, about 6 minutes more. Transfer to a paper towel-lined plate. In the same pan over medium-high heat, warm 1 tsp. of the olive oil. Add half of the green beans, season with salt and pepper and cook, stirring occasionally, until they are heated through and lightly browned, 3 to 4 minutes. Add half each of the shallots and almonds and stir to combine. Transfer to a bowl. Repeat with the remaining olive oil, green beans, shallots and almonds. Toss all of the beans together, then transfer to a serving bowl and serve immediately. Serves 6. Williams-Sonoma Kitchen

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

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

HARICOTS VERTS WITH SHALLOT DRESSING



Haricots Verts with Shallot Dressing image

Categories     Side     Steam     Vegetarian     Dinner     Green Bean     Gourmet     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 5

1 1/2 pound haricots verts (thin French green beans), trimmed
3 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
2 teaspoons white-wine vinegar
1 shallot, minced

Steps:

  • Steam beans until just tender, 3 to 8 minutes. While beans are steaming, whisk together remaining ingredients and salt and pepper to taste. Toss beans with dressing and season with salt and pepper.

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