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 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
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.
SAUTEED HARICOTS VERTS
Provided by Anne Burrell
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water for shocking.
- Add the beans to the boiling water and cook until tender but still have some bite, 5 to 7 minutes. Strain and immediately transfer the beans to the salted ice water. Once cool, strain and set aside until ready to use.
- Coat a large saute pan with olive oil. Add the garlic and crushed red pepper, and set over medium-high heat. When the garlic becomes golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until hot and coated with oil. Transfer the beans to a serving bowl, season with salt and serve right away.
HARICOTS VERTS, RED POTATO AND CUCUMBER SALAD
From the New Vegetarian Epicure, posted for ZWT III, France. According to author Anna Thomas, "the thin, tender French green beans are important to this - don't try to cheat with larger, tougher beans!" Cooking time includes cooling time as well.
Provided by pattikay in L.A.
Categories Potato
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- scrub the potatoes clean and trim away any rough spots.
- cut in half potatoes that are larger than a walnut.
- Salt the potatoes lightly and steam them for about 15 minutes, or till tender. Let them cool.
- Wash and trim the beans and steam them for 5-7 minutes, till tender crisp. Let them cool.
- If you have slender, thin skinned cucumbers, wash them, trim the ends and slice the 1/8 inch thick. If you can only find the thicker skinned cucumbers, you will need to peel them, halve them lengthwise and scrape out the seeds before slicing.
- Combine potatoes, green beans, sliced cucumbers, dill, red onion in a large bowl.
- whisk together the olive oil, lemon juice, salt, sugar, dijon mustard and a dash of pepper.
- pour the dressing over the vegetables and toss together gently but thoroughly.
- try not to break up the potatoes.
- allow the salad to rest in the refrigerator for an hour or so, then taste, and correct seasonings with more salt, pepper, lemon juice, etc, as needed.
Nutrition Facts : Calories 162.3, Fat 4.9, SaturatedFat 0.7, Sodium 216.2, Carbohydrate 27.9, Fiber 4.9, Sugar 4.8, Protein 4.1
CHICKEN WITH HARICORTS VERTS AND LEMON BUTTER
Provided by Tina Miller
Categories Chicken Sauté Low Cal High Fiber Dinner Lemon Green Bean Healthy Butter Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Sprinkle chicken with salt and pepper; lightly dust with flour to coat. Heat oil in large skillet over medium heat. Add chicken and shallots; sauté until chicken is golden and just cooked through, about 5 minutes per side. Transfer chicken to plate.
- Melt butter in skillet with shallots over medium heat. Add lemon juice and lemon peel, then haricots verts; toss. Cover and cook until beans are crisp-tender and shallots are cooked through, about 3 minutes. Return chicken and any juices to skillet; sprinkle with chives. Simmer until sauce thickens enough to coat, about 2 minutes. Season to taste with salt and pepper. Transfer chicken and vegetables to platter and serve.
LONG FUSILLI WITH POTATOES AND HARICOTS VERTS IN LEMON SAUCE
Lemon, grated cheese, and cooking water make up the remarkably simple sauce for this pasta. Baby fingerling potatoes in different colors look great, but any small boiling potatoes will taste good -- just cut them into quarters if need be.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 45m
Number Of Ingredients 9
Steps:
- Prepare an ice-water bath. Cook potatoes in a large pot of boiling water until tender, about 15 minutes. Transfer potatoes to a bowl using a slotted spoon; pat dry. Add haricots verts to boiling water. Cook until tender, about 5 minutes. Drain, and transfer to ice-water bath. Drain.
- Heat oil in a large skillet over medium heat. Cook garlic until golden, about 3 minutes. Add potatoes and haricots verts; toss to coat. Add reserved cooking water, the cheese, and the lemon zest and juice. Simmer until cheese melts. Toss in pasta, basil, and red-pepper flakes.
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.
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