HARICOTS VERTS WITH HERB BUTTER
Steps:
- Bring a large pot of water to a boil and add 1 tablespoon salt. Add the string beans and cook for 2 minutes. Drain and then place the string beans in a serving dish.
- For the herb butter, placed the scallion, dill, parsley, butter, 1 teaspoon salt and the pepper in a small bowl and combine.
- Scoop a generous tablespoon of the herb butter and place it on top of the string beans. Sprinkle with sea salt and serve.
- Use any extra herb butter for serving on a steak or in a sandwich.
BROWN BUTTER-GLAZED GREEN BEANS
Cooking butter until lightly browned is a simple way to add rich nutty flavor to an otherwise straightforward dish. In this recipe, I added fresh oregano and red pepper flakes to the butter as it browns, to infuse the fresh herb and a bit of heat into the butter.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 2 minutes; drain and transfer to a bowl of ice water. Let cool, then drain.
- Melt the butter in a large pot over medium heat. Add the oregano sprig and red pepper flakes. Cook, swirling the pot, until the butter is browned, 5 to 7 minutes. Add the green beans and 3/4 teaspoon kosher salt. Continue to cook, tossing, until the green beans are glazed, 2 to 3 minutes. Discard the oregano sprig, then add the oregano leaves to the pot and toss. Top with flaky salt and more red pepper flakes.
HARICOTS VERTS
Provided by Food Network
Categories side-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Bring a small saucepan of salted water to a boil. Add the haricots verts and cook until just tender, about 1 minute. Transfer with a slotted spoon to an ice bath. Drain. In a large skillet, melt the butter over medium-high heat. Add the drained haricots verts and salt and pepper to taste, and cook, stirring, for 3 minutes, or until just heated through and crisp-tender.
HARICOTS VERTS ALMONDINE
Steps:
- Bring a large pot of salted water to boil.
- Meanwhile, in a large saute pan, toast the almonds over medium-high heat until golden brown and fragrant, 3 to 5 minutes. Remove from the pan, finely chop and set aside.
- Blanch the string beans in salted boiling water until crisp but tender, 2 to 3 minutes. The salt will impart flavor as well as help keep the string beans crisp. Immediately drain and run cold water over the beans or plunge into an ice bath to cool and stop the cooking process, then remove and completely dry.
- Return the saute pan to the burner over medium heat and melt the butter with the olive oil. Add the shallots, sprinkle with salt and pepper and cook until starting to brown, stirring occasionally, 3 to 5 minutes. Toss the drained beans with the shallots and add the lemon zest and juice. Cook to heat the beans completely through, 1 to 2 minutes.
- Remove from the heat and season with additional salt and pepper if needed. Toss with the toasted chopped almonds and transfer to a serving dish.
TROUT WITH HARICOTS VERTS AND ALMONDS
Provided by Thomas Keller
Categories Fish Nut Sauté Low/No Sugar Dinner Almond Trout Green Bean Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- To pan-dress the trout:
- With scissors, cut away the dorsal fin along the back of each fish. Hold each pectoral fin (the one closest to the head) and cut away and discard the gill plate and pectoral fin. Turn the fish on its back and open it up. Starting at the head, cut away the belly flap on each side, along with the pelvic fin. Remove the tail by cutting across the fish about an inch from the bottom of the tail. Set aside.
- For the haricots verts:
- Bring a large pot of generously salted water to a boil. Prepare an ice bath. Blanch the haricots verts in the boiling water for 2 to 6 minutes, or until they are barely tender, with a slight bite still left to them. Drain the beans and transfer to the ice bath to chill quickly, then drain again and dry on paper towels.
- To complete:
- Lightly sprinkle both sides of each trout with salt and pepper. If you have them, heat two 12-inch nonstick pans (special oval pans work best for fish) over medium-high heat. If you have only one pan, cook two trout first, cover, and keep them in a warm place while you cook the final two. Coat each pan with a light film of canola oil. Add the trout skin side down and sauté for about 4 minutes on one side only. The fish may still look undercooked at the top of the flesh, but the hot ingredients that will top them will complete the cooking.
- Meanwhile, put the beans in a sauté pan, add 2 tablespoons of the butter and 1/3 cup water, and place over medium heat. Heat, stirring occasionally, until the water has evaporated and the beans are hot and glazed with butter. Season to taste with salt and pepper. Remove the pan from the heat and keep warm.
- When the fish are done, cut off the heads and discard, if desired, and place the fish on serving plates. Drain the oil from one of the pans and return the pan to the heat. Add the remaining 8 tablespoons butter and a pinch of salt to the hot pan. When the butter begins to brown, add the almonds, shaking the pan to brown them evenly. When they are a rich golden brown, add the parsley and lemon juice.
- Meanwhile, cover each trout with one-quarter of the beans.
- Spoon the foaming butter and almonds over the haricots verts and around the edges of the plates.
CRISP HARICOTS VERTS WITH PINE NUTS
Provided by Melissa Clark
Categories Nut Side Thanksgiving Vegetarian Dinner Pine Nut Green Bean Fall Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 6
Steps:
- Have ready large bowl ice water. In large pot boiling salted water , blanch haricots verts until crisp-tender, 2 to 3 minutes. Drain, then plunge into ice water to stop cooking. Drain again and pat dry. (Haricots verts can be blanched 1 day ahead, drained and patted dry, and refrigerated until ready to use.)
- In large skillet over moderately high heat, melt butter. Cook, uncovered, until dark golden and fragrant, 2 to 3 minutes. Stir in pine nuts and toast, stirring, until golden, about 30 seconds. Add haricots verts, oregano, salt, and pepper; toss until heated through. Serve warm or at room temperature.
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.
BUTTERED HARICOTS VERTS
Steps:
- In a kettle of boiling salted water boil the haricots verts for 4 to 6 minutes, or until they are crisp-tender, drain them, and plunge them into a bowl of ice and cold water to stop the cooking. Drain the beans again and pat them dry. The beans may be prepared up to this point 1 day in advance and kept wrapped in dampened paper towels in a plastic bag and chilled. Just before serving, in a large skillet melt the butter over moderately high heat and in it toss the haricots verts until they are heated through. Season the haricots verts with salt and pepper.
HARICOTS VERTS WITH CARMELIZED SHALLOTS
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
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.
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- Bring a large pot of lightly-salted water to a boil. Add haricots verts and cook until crisp-tender, about 5-7 minutes. Immediately transfer green beans to a bowl of ice water to stop the cooking process, drain, and set aside.
- Melt butter over medium heat in a skillet. When butter is melted and starts foaming, continue cooking, swirling the pan frequently, until butter fats start turning a light golden brown and are fragrant.
- Turn off the heat and stir in lemon juice, herbs, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
- Add green beans to the pan and toss to coat with the brown butter mixture. Return pan to medium heat, and sauté just until haricots verts are heated through, about 3 minutes.
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