Citrus Haricots Verts Recipes

HARICOTS VERTS (THIN FRENCH GREEN BEANS) WITH HERB BUTTER

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

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

Ingredients

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

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 WITH HERB BUTTER

Haricots Verts with Herb Butter image

Provided by Ina Garten

Categories side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

Ingredients

Kosher salt
1 pound French string beans, stem end removed
1 tablespoon minced scallion, white and green parts
1 tablespoon minced fresh dill
1 tablespoon minced fresh flat leaf parsley
4 tablespoons unsalted butter, at room temperature
1/2 teaspoon freshly ground black pepper
Sea salt or fleur de sel, for serving

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.

CITRUSY HARICOTS VERTS

Citrusy Haricots Verts image

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

Ingredients

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

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.

CITRUS HARICOTS VERTS

Citrus Haricots Verts image

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

Ingredients

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

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

CORN AND HARICOTS VERTS IN LIME SHALLOT BUTTER

Corn and Haricots Verts in Lime Shallot Butter image

Categories Vegetable Side Sauté Vegetarian Quick & Easy Corn Green Bean Spring Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

1/4 cup finely chopped shallot
2 tablespoons unsalted butter
3/4 lb haricots verts or other thin green beans, trimmed and cut crosswise into 1/4-inch pieces
3 cups corn (from about 6 ears)
1 teaspoon salt
1 teaspoon finely grated fresh lime zest
1/2 teaspoon fresh lime juice, or to taste

Steps:

Cook shallot in butter in a 12-inch heavy skillet over moderate heat, stirring, until softened, about 3 minutes. Add beans, corn, and salt and cook over moderate heat, stirring, until vegetables are tender, about 6 minutes. Remove from heat and stir in lime zest and lime juice.

HARICOTS VERTS

Haricots Verts image

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

Ingredients

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

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.

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