Haricots Verts With Toasted Walnuts And Chevre Recipes

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HARICOTS VERTS WITH TOASTED WALNUTS AND CHèVRE



Haricots Verts with Toasted Walnuts and Chèvre image

If you love goat cheese, feel free to add more to this simple dish.

Provided by Maria Helm Sinskey

Categories     Side dishes

Yield four.

Number Of Ingredients 8

Kosher salt
3/4 lb. haricots verts (green, yellow, or both), trimmed
1 Tbs. extra-virgin olive oil
2 Tbs. minced shallots
1/3 cup walnuts, lightly toasted and chopped
2 tsp. walnut oil
Freshly ground black pepper
2 oz. fresh goat cheese, crumbled (2/3 cup)

Steps:

  • Bring a medium pot of well-salted water to a boil. Cook the beans in the water until tender, 2 to 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 to 3 minutes. Season to taste with salt and pepper and transfer the beans to a serving dish. Sprinkle the goat cheese over the top and serve.

Nutrition Facts : ServingSize four., Calories 180 kcal, Fat 130 kcal, SaturatedFat 3.5 g, TransFat 15 g, Carbohydrate 8 g, Fiber 3 g, Protein 6 g, Cholesterol 5 mg, Sodium 340 mg, UnsaturatedFat 11.5 g

HARICOTS VERTS WITH TOASTED WALNUTS AND CHEVRE



Haricots Verts With Toasted Walnuts and Chevre image

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

kosher salt, for well-salted water (1 Tbsp per quart)
3/4 lb green beans or 3/4 lb yellow beans, trimmed
1 tablespoon extra virgin olive oil
2 tablespoons shallots, minced
1/3 cup walnuts, lightly toasted and chopped
2 teaspoons walnut oil
salt, to taste
fresh ground black pepper, to taste
2 ounces fresh goat cheese (2/3 cup) or 2 ounces chevre cheese, crumbled (2/3 cup)

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.

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

ROASTED HARICOTS VERTS



Roasted Haricots Verts image

Provided by Ina Garten

Categories     side-dish

Time 25m

Yield 8 servings

Number Of Ingredients 3

2 pounds haricots verts
Good olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Trim the stem ends only from the haricots verts and place them on two sheet pans. Drizzle the beans with 2 tablespoons of the oil (total) and spread them out in one layer. Sprinkle them with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for 10 minutes, until crisp-tender.

HARICOTS VERTS



Haricots Verts image

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

1 pound haricots verts, stem ends removed
Kosher salt
3 tablespoons fresh lemon juice

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 WALNUTS AND WALNUT OIL



Haricots Verts With Walnuts and Walnut Oil image

Provided by Amanda Hesser

Categories     easy, quick, weekday, side dish

Time 10m

Yield Vegetables for 2

Number Of Ingredients 5

1/3 cup walnuts, shelled
Sea salt
3/4 pound haricots verts, stems trimmed
3 tablespoons walnut oil
Coarsely ground black pepper, or grains of paradise if you have them

Steps:

  • Preheat the oven to 350 degrees. Spread the walnuts in a small baking dish. Bake until you can hear the walnuts sizzling or smell them when you open the oven door, about 5 minutes. (Set your timer!) Remove from the oven and coarsely chop. Set aside and keep warm.
  • Meanwhile, bring a large pot of water, seasoned with sea salt so that it tastes like ocean water, to a boil. Add the haricots verts and cook until they are just tender but still firm, about 4 minutes. (Don't overcook: they will continue to cook out of the water.) Drain, then spread out on a clean kitchen towel to soak up the excess water.
  • Gather the beans while hot and toss in a bowl with the warm walnuts and the walnut oil. Season generously to taste with pepper and perhaps a little more salt. Serve now or later. (They're lovely after a few hours too.)

Nutrition Facts : @context http, Calories 344, UnsaturatedFat 27 grams, Carbohydrate 15 grams, Fat 32 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 483 milligrams, Sugar 6 grams

HARICOTS VERTS WITH BACON AND CHESTNUTS



Haricots Verts with Bacon and Chestnuts image

Provided by Ruth Cousineau

Categories     Side     Christmas     Thanksgiving     Quick & Easy     Dinner     Bacon     Green Bean     Fall     Family Reunion     Chestnut     Potluck     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 4

1 1/2 pounds haricots verts or other thin green beans, trimmed
4 bacon slices
1 tablespoon unsalted butter
1 cup bottled peeled roasted whole chestnuts, coarsely crumbled

Steps:

  • Cook beans in a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water), uncovered, until crisp-tender, 4 to 6 minutes. Drain and plunge into an ice bath to stop cooking. Drain well and pat dry.
  • Cook bacon in a large heavy skillet over medium heat until crisp. Drain on paper towels, reserving fat in skillet, then crumble. Add butter to fat in skillet along with beans, chestnuts, bacon, and 1/4 teaspoon each of salt and pepper. Cook, stirring frequently, until heated through, 2 to 3 minutes.

GLAZED CHESTNUTS WITH HARICOTS VERTS



Glazed Chestnuts with Haricots Verts image

Sortilège is a blend of Canadian whiskey and maple syrup. Here it infuses the chestnuts with maple flavor and picks up the sweetness of the green beans. Active time: 1 hr Start to finish: 1 hr

Yield Makes 8 servings

Number Of Ingredients 6

1/3 cup finely chopped shallot
1/2 stick (1/4 cup) unsalted butter
1 (14- to 15-oz) jar whole roasted chestnuts* (3 cups)
1/2 cup chicken broth
1/4 cup Sortilège maple liqueur**, or 1/4 cup Canadian whiskey stirred together with 1 tablespoon pure maple syrup
2 lb haricots verts or other thin green beans, trimmed

Steps:

  • Cook shallot in 2 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until lightly browned, about 5 minutes. Add chestnuts, broth, and liqueur and simmer, swirling skillet occasionally, until liquid is evaporated and chestnuts are glazed, 3 to 5 minutes. Season with salt and pepper, then remove from heat and keep warm.
  • Cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until crisp-tender, 4 to 5 minutes. Drain in a colander, then transfer beans with tongs to a large bowl of ice and cold water to stop cooking. Drain well.
  • Heat remaining 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until lightly browned. Add beans and toss until heated through, about 2 minutes. Season with salt and pepper.
  • Serve beans topped with chestnuts.
  • *Available at some supermarkets and specialty foods shops.
  • **Available at Laird & Co. (877-438-5247).

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