One of my favorite French dishes to prepare are haricot verts. A stringy fresh green bean of French origin, they’re typically in season during the summer. They are easy and quick to prep. I love placing them in green bean salads or making them as a side dish.
Keep reading for the full recipe after the jump!
Haricot Verts in Herbed Brown Butter
4 side servings
Cook time: 10 minutes
Ingredients:
- 1 pound haricot verts
- 1/4 C red onion, diced
- 1 shallot, minced
- 4 T butter
- 1 t parsley, chopped fine
- 1 t fresh thyme
- 1 t tarragon, chopped fine
- 1 t basil, chopped fine
- 1 t chives, chopped fine
- salt and pepper, to taste
Directions:
In a small sauce pan, melt butter and bring to boil. Brown and remove impurities from the top. Reduce to low heat. Add chopped herbs and allow to steep in the brown butter. Place to the side.
Place a medium saucepan with water to boil. Once water is boiling, add haricot verts and cook for two to three minutes until the bean has a slight crisp. Remove from boiling water and submerge in an ice bath.
In a small skillet, add 1 tsp of brown butter. Add minced onion and shallot. Cook through until slightly browned. Add remaining brown butter and bring to temperature. In a large bowl, add haricot verts and browned butter mixture. Using tongs, toss haricot verts until fully coated. Add salt and pepper to taste.