Citrusy Haricots Verts Recipes

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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



Haricots Verts image

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.

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

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



Citrusy Haricots Verts image

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.

2 lb haricots verts, trimmed
1 tsp grated lemon zest
1 tsp grated orange zest
1 Tbsp extra-virgin olive oil
1 tsp fresh lemon juice
1 tsp fresh orange juice

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



Haricots Verts (Thin French Green Beans) with Herb Butter image

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.

5 tablespoons unsalted butter, softened
3 tablespoons finely chopped shallots
3 tablespoons finely chopped flat-leaf parsley
2 teaspoons finely chopped tarragon
1 1/2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
2 lb haricots verts or other green beans, trimmed

CITRUS HARICOTS VERTS

Make and share this Citrus Haricots Verts recipe from Food.com.

Provided by PalatablePastime

Categories     Oranges

Time 23m

Yield 4 serving(s)

Number Of Ingredients 10



Citrus Haricots Verts image

Steps:

  • Trim ends from beans. Heat olive oil in a large sauté pan over medium high heat. Add beans and toss to coat. Add garlic and orange zest and sauté 1 minute. Add 2/3 cup water and simmer beans uncovered until almost all the water has evaporated, about 4 minutes. Remove beans from pan onto serving dish. Note that haricots verts will cook faster than regular green beans.
  • Add orange and grapefruit segments and stir gently to warm through - juices will come out. When juices begin to simmer, stir in sugar and remove from heat. Stir in cold butter in small pieces, until melted. Season to taste and spoon over beans.

Nutrition Facts : Calories 159.2, Fat 12.7, SaturatedFat 4.6, Cholesterol 15.3, Sodium 42.3, Carbohydrate 12.4, Fiber 1.8, Sugar 8.3, Protein 0.9

1 bunch fresh French haricots vert or 1 bunch green beans, washed
2 tablespoons olive oil
1 garlic clove, minced
1 teaspoon finely grated orange zest
2/3 cup water
1 navel orange, segmented without membrane
1 red grapefruit, segmented without membrane
1 teaspoon sugar
2 tablespoons cold butter
salt and pepper

SAUTEED HARICOTS VERTS

Provided by Anne Burrell

Time 20m

Yield 4 servings

Number Of Ingredients 5



Sauteed Haricots Verts image

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.

Kosher salt
1/2 pound haricots verts (baby string beans), stem ends removed
Extra-virgin olive oil
2 garlic cloves, smashed
Pinch crushed red pepper flakes

ROASTED HARICOTS VERTS

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 3



Roasted Haricots Verts image

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. Serve hot.

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

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



Haricots Verts image

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.

Coarse salt, to taste
8 ounces haricots verts
2 tablespoons extra-virgin olive oil
Freshly ground pepper, to taste
1 bunch chives, for bundling (optional)

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



Haricots Verts With Shallots and Lemon image

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

1 lb French haricots vert, cleaned
1 large shallot, finely chopped
3 -4 tablespoons olive oil
1 lemon, juice and zest of
kosher salt
freshly cracked black pepper

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