MY COOKBOOK

MY COOKBOOK
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3.1.12

FRENCH GREEN BEANS


French green beans or haricot vert are longer, thinner, more tender and have more complex flavour than American green bean varieties. If your recipe calls for haricot vert and you are unable to find them, substitute with the thinnest young green beans you can find. Of course the cooking time will be a little longer. Haricot vert cooks incredibly fast. I used dry herbs in my recipe, but fresh herbs can only enhance this dish. Just remember to use three to four times more from fresh herbs. If you don't like green beans that is only because you haven't tasted French green beans yet. The combination of sweet, unsalted butter and haricot vert is irresistible.

1/2 pound thin green beans [haricot vert], trimmed
1/8 cup unsalted butter
1/4 cup onion, diced
1/2 Tbsp dry parsley
sprinkling of dry thyme
1/2 Tbsp dry basil
salt and pepper to taste
sprinkling of fresh lemon juice

• Bring a medium sized pot of salty water to full rolling boil.
• Meanwhile prepare a large bowl of ice water.
• Boil the beans for 1-2 minutes.
• Plunge them into the ice water. This will stop the cooking and set the color.
• Drain the beans and pat dry.
• On medium heat, melt the butter in a large sauté pan.
• Add the diced onions and cook until very soft.
• Add the green beans and sauté for 1-2 minutes, stirring often.
• Meanwhile add all the herbs.
• Sprinkle with salt and pepper to taste.
• Remove the sauté pan from the heat.
• Sprinkle beans with a sprinkling of freshly squeezed lemon juice.
• Toss to combine.
• Serve beans with lemon wedges.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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