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.
WOK STIRRED SHANGHAI NOODLES WITH SHRIMP AND HARICOTS VERTS
Steps:
- In a bowl, mix shrimp, cornstarch, coriander and sesame oil. In a hot wok, coat with canola oil, and quickly stir-fry the shrimp for only 2 minutes keeping them rare. Set aside. In the same wok, add a little more oil and caramelize garlic, ginger and onions. Season. Add mushrooms, oyster sauce and chicken stock. Add noodles, haricots and shrimp. Quickly heat up and serve immediately.
HARICOTS FRITES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Bring 2 inches water to a boil in a large skillet. Salt water once it comes to a boil. Blanch haricots verts in boiling water 2 minutes, drain and cool. Pat beans dry on paper towels.
- Dry skillet as well and return to heat. Heat pan over high flame and add oil to coat the bottom of pan. Add beans to hot oil and stir fry using tongs to move and toss the beans until they are charred and very hot, 3 to 4 minutes. Sprinkle beans with sesame seeds and cook 30 seconds more, to both toast the seeds and distribute them. Pile fried beans onto a serving plate and sprinkle with salt, to your 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.
STIR-FRIED GARLIC GREEN BEANS
The green beans should remain crunchy in this dish, which is adapted from Grace Young's recipe in "Stir-Fry to the Sky's Edge."
Provided by Martha Rose Shulman
Categories vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a pot of water to a boil, season with salt and add the green beans. Boil 1 minute, drain and rinse with cold water, then place on a kitchen towel to dry thoroughly. (If vegetables aren't dry when you add them to the hot wok or pan, they will splutter and braise instead of stir-frying.) Place within reach of your wok or pan.
- Combine the soy sauce and wine or sherry in a small bowl or measuring cup and place within reach of your wok or pan. Place the garlic, ginger and red pepper flakes in another small container near the burner.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan. Add the garlic and ginger, stir-frying for no more than 10 seconds, and then add the green beans. Toss together, then add the soy sauce and sherry and stir-fry for one to two minutes, until the beans are crisp-tender. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 77, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 298 milligrams, Sugar 4 grams
HARICOTS VERTS (THIN FRENCH GREEN BEANS) WITH HERB BUTTER
By mixing butter, shallots, fresh herbs, and lemon juice together right in the serving bowl, you get an instant dressing on contact with hot haricots verts that you toss in at the last minute. Nothing could be simpler, or more packed with flavor.
Provided by Melissa Roberts
Categories Herb Side Thanksgiving Vegetarian Quick & Easy Green Bean Winter Boil Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 8 servings
Number Of Ingredients 7
Steps:
- Stir together all ingredients except haricots verts with 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl until combined well.
- Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, until crisp-tender, about 6 minutes, then drain. Toss with herb butter.
- Do Ahead
- Herb butter can be made ahead and chilled, covered, 3 days or frozen, rolled into a cylinder in plastic wrap and kept in a sealed bag, 1 week. Haricots verts can be trimmed 1 day ahead and chilled in a sealed bag lined with paper towels.
HARICOTS VERTS
Pair Haricots Verts-a classic side dish-with Sauteed Sole with Lemon.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Bring a pot of salted water to a boil. Add haricots verts, and cook until bright green and just tender, 3 to 5 minutes. Drain, and pat dry. Transfer to a serving bowl.
- Toss with oil, salt, and pepper. Tie into bundles using chives.
- Lay a chive on a work surface. Arrange 4 to 10 haricots verts in a small pile on top of chive. Carefully tie chive around bundle. Trim ends of chive if desired.
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THAI-STYLE HARICOTS VERTS RECIPE - GRACE PARISI - FOOD & WINE
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- Heat 1 tablespoon of the oil in a large nonreactive skillet until almost smoking. Add the chiles and cook over moderately high heat until just brown, about 30 seconds. Add the beans and the Swiss chard stems and sauté until tender and charred, about 6 minutes. Transfer to a platter and discard the chiles.
- Heat 2 teaspoons of the oil in the skillet. Add the shiitakes and sauté over high heat until softened and browned, about 3 minutes. Add the shiitakes to the beans.
- Heat the remaining 1 teaspoon oil in the skillet. Add the garlic and cook over high heat, stirring, until fragrant but not browned, about 30 seconds. Add the Swiss chard leaves and 2 tablespoons of water and cook until wilted and tender, about 2 minutes. Return all the vegetables to the skillet and sauté until heated through. Stir in the chicken broth and fish sauce and heat through. Serve warm.
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