Try this Haricot Vert with Shallots recipe, or contribute your own.
Suggest a better descriptionHaricot Vert with Shallots
While I’m owning up to things here–you know, like ordering salads from diners that I could walk to sooner than the food would arrive–I need to tell you something else: I think these taste even better when you eat them with your fingers. Sure, looping the beans through the shallot rings is a bit of a challenge, but you’ll be rewarded with buttery, lemony fingers and really, and who wouldn’t be up for a challenge like that?
1/2 pound of haricot vert, trimmed and tailed
2 teaspoon butter
1 small shallot, sliced
Salt and pepper to taste
2 tablespoons diced tomato
Wedge of lemon
Bring a pot of well-salted water to boil. Boil haricot vert for 3.5 minutes (yes, I honestly believe that this level of timed precision will be rewarded). Plunge them into an ice bath and drain the beans.
In your empty pot (because we’re always looking to save dish-washing time in the smitten kitchen) melt two teaspoons of butter over medium heat. Add the shallot and saute them until they’re just translucent, not browned–about one to two minutes. Add the drained and cooled haricot vert back into the pot and reheat them in the butter and shallots. Season with salt and pepper. Spread haricot vert and shallot onto a plate, throw the diced tomato over them and squeeze a few drops of lemon juice* over the dish. Serve immediately. Eat with your fingers, if your name is Deb.
* David notes that lemon juice discolors green beans and he’s correct. But only if you don’t eat them quickly, which in our case was a non-issue.
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Serving Size: 1 Serving (516g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 291 | ||
Calories from Fat: 147 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.4g | 22 % | |
Saturated Fat 9.9g | 49 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 40.7mg | 13 % | |
Sodium 130.6mg | 5 % | |
Potassium 907.4mg | 24 % | |
Total Carbohydrate 41.8g | 12 % | |
Dietary Fiber 14.4g | 58 % | |
Sugars, other 27.4g | ||
Protein 7.5g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 291
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