HARICOTS VERTS WITH PECANS AND LEMON
Lemony haricots verts with pecans temper the sweetness of our Apricot-Dijon-Glazed Chicken.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Bring a large pot of water to a boil; add salt and haricots verts. Cook beans until bright green and crisp-tender, 3 to 4 minutes; drain. Transfer to a serving dish.
- Meanwhile, spread pecans in a single layer on a rimmed baking sheet; toast in oven until fragrant, about 5 minutes. Coarsely chop nuts when they are cool enough to handle.
- Whisk vinegar, sugar, and 1/4 teaspoon salt in a small bowl; season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Just before serving, gently toss beans with vinaigrette and chopped nuts; sprinkle with zest. Serve warm.
HARICOTS VERTS WITH SHAVED PARMESAN
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
LEMONY HARICOTS VERTS
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
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 PECANS AND LEMON
Yield serves 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 425°F. Bring a large pot of water to a boil; add salt and the haricots verts. Cook the beans until bright green and crisp-tender, 3 to 4 minutes; drain. Transfer to a serving dish.
- Meanwhile, spread the pecans in a single layer on a rimmed baking sheet; toast in the oven until fragrant, about 5 minutes. Coarsely chop the nuts when they are cool enough to handle.
- Whisk the vinegar, sugar, and 1/4 teaspoon salt in a small bowl; season with pepper. Whisking constantly, pour in the oil in a slow, steady stream; whisk until emulsified. Just before serving, gently toss the beans with the vinaigrette and chopped nuts; sprinkle with the zest. Serve warm.
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.
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 WITH TOASTED WALNUTS AND CHEVRE
Entered for safe-keeping for ZWT5. From Fine Cooking magazine, June/July 2009. I can't wait to try this! More goat cheese may be added, if you like.
Provided by KateL
Categories Cheese
Time 21m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a medium pot of well-salted water to a boil.
- Cook the beans in the water until tender, 2-3 minutes.
- Drain and run under cold water to cool. Drain well.
- Heat the olive oil in a 12-inch skillet over medium-high heat.
- Add the shallots and cook, stirring, until they begin to brown, about 30 seconds.
- Stir in the walnuts.
- Add the walnut oil and the beans and cook, stirring to heat through, 2-3 minutes.
- Season to taste with salt and pepper and transfer the beans to a serving dish.
- Sprinkle the boat cheese over the top and serve.
Nutrition Facts : Calories 195.1, Fat 16.4, SaturatedFat 4.2, Cholesterol 11.2, Sodium 79.1, Carbohydrate 8.5, Fiber 3, Sugar 3.4, Protein 6.2
HARICOTS VERTS WITH LEMON BROWN BUTTER
Categories Citrus Vegetable Side Vegetarian Quick & Easy Green Bean Fall Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 1 serving
Number Of Ingredients 4
Steps:
- Cook beans in a 2-quart heavy saucepan of boiling water seasoned with 1 teaspoon salt until crisp-tender, about 3 minutes, then drain in a colander.
- Wipe out pan and cook butter over moderate heat until deep golden, about 2 minutes. Stir in lemon juice and remaining 1/8 teaspoon salt and remove pan from heat. Add beans and toss well.
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