Conglation 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

Provided by Food Network

Categories     side-dish

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 3



Haricots Verts image

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.

12 ounces haricots verts, ends trimmed, or small thin green beans
2 tablespoons unsalted butter
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)

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

HARICOTS VERTS

Categories     Side     Vegetarian     Quick & Easy     Low Sodium     Green Bean     Spring     Vegan     Boil     Gourmet     Fat Free     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 1



Haricots Verts image

Steps:

  • In a kettle of boiling salted water cook beans 3 minutes, or until crisp-tender, and drain well. Season beans with salt and pepper.

1 pound haricots verts (French green beans; available at specialty produce markets)

HARICOTS VERTS IN PLUM TOMATOES

This dish looks impressive but it's very easy to prepare, so it's great for a dinner party! This is a great recipe for those of you who grow your own tomatoes and green beans. It makes more dressing than you'll need for the tomato/green bean combo....I use the extra dressing the next night on our salad.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6



Haricots Verts in Plum Tomatoes image

Steps:

  • Slice off the top and bottom of each tomato; remove the pulp with a spoon to create hollow cylinders, set aside.
  • Trim the stem ends of the green beans.
  • Steam the beans in a saucepan for 3-5 minutes or just until tender; do not overcook!
  • Place 12 green beans, or as many as will fit, in each tomato; arrange the tomatoes on a serving dish.
  • Combine the olive oil, vinegar, mustard, salt, and pepper in a bowl or blender container; whisk or process until smooth.
  • Drizzle 1 tablespoon of the vinaigrette over each tomato.

4 plum tomatoes or 4 Italian tomatoes
48 French haricots vert or 48 very thin green beans
3/4 cup olive oil
1/3 cup red wine vinegar
1 tablespoon Dijon mustard
salt & freshly ground black pepper

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