Haricot Verts with Garlic Butter and Shallots
Thin French green beans blanched until just tender and bright green, shocked in an ice bath to stop the cooking, then quickly sautéed in butter with shallot and garlic. Finished with lemon juice and fresh parsley. 15 minutes.
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Servings: 6 servings
INGREDIENTS
- 1 1/2 cups water
- 1 lb French green beans (Haricot Verts) washed and ends trimmed
- 2 Tablespoons unsalted butter
- 1 shallot minced
- 2 cloves garlic minced
- Juice from 1/2 a lemon (about 1 Tablespoon)
- Kosher salt to taste
- Fresh cracked black pepper to taste
- 1 Tablespoon finely chopped fresh parsley
- Parmesan cheese, chopped walnuts, slivered almonds, lemon zest, and/or red pepper flakes to garnish
INSTRUCTIONS
- Add the water and green beans to a large skillet with a lid, over medium-high heat. Bring the water to a boil, cover, and cook for 4-5 minutes. Stop to stir or shake the green beans 1-2 times as needed. The beans are done when they’re bright green and just tender - press one with your fingernail to check. Transfer the green beans to an ice bath to stop the cooking process and drain the water from the pan. Don’t skip this step. It stops the cooking and keeps the beans bright green. Transfer to a paper towel and pat gently to dry.
- Melt the butter in the same saucepan over medium heat. Pat the beans dry after draining so the butter coats them properly. Add the shallot and cook for 1-2 minutes, until translucent. Add the garlic and cook for another minute, until fragrant.
- Turn the heat down to medium-low and add the green beans. Toss to coat in the shallots and garlic. Add the lemon juice, salt, pepper, and chopped parsley and toss to coat. Remove from the heat and serve with grated parmesan cheese and finely chopped walnuts.
Recipe Equipment
Large skillet
Notes
*Nutrition information does not include toppings.
Nutrition
Serving: 1serving | Calories: 69kcal | Carbohydrates: 8.4g | Protein: 1.8g | Fat: 4.1g | Cholesterol: 10.2mg | Sodium: 213.3mg | Fiber: 2.5g | Sugar: 3g | Vitamin A: 61.5IU | Vitamin C: 18.8mg
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