Name: Haricots Verts with Garlic Butter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 lb Haricots verts, trimmed; 3 tbsp Unsalted butter; 4 cloves Garlic, minced; 0.5 tsp Kosher salt; 0.25 tsp Black pepper; 1 tsp Fresh lemon juice; 1 tsp Lemon zest; 1 tbsp Fresh parsley, chopped

Side Dishes

Haricots Verts with Garlic Butter

These elegant, slender French green beans are blanched to perfection and then sautéed in a luxurious garlic-infused butter. Finished with a bright squeeze of fresh lemon and chopped parsley, they bring a touch of bistro sophistication to your dinner table.

Prep

10m

Cook

10m

Serves

Calories

115kcal

Qty	Ingredient
1 lb 454 g	Haricots verts, trimmed
3 tbsp 42 g	Unsalted butter
4 cloves 12 g	Garlic, minced
0.5 tsp 3 g	Kosher salt
0.25 tsp 1 g	Black pepper
1 tsp 5 ml	Fresh lemon juice
1 tsp 2 g	Lemon zest
1 tbsp 4 g	Fresh parsley, chopped

2 Method

Step 1. Bring a large pot of salted water to a boil. Meanwhile, prepare an ice bath by filling a large bowl with cold water and ice cubes.

Step 2. Blanch the trimmed haricots verts in the boiling water for 2 to 3 minutes until they turn bright green and become tender-crisp.

Step 3. Immediately transfer the beans to the ice bath using a slotted spoon to stop the cooking process. Once cooled, drain them and pat them thoroughly dry with a kitchen towel.

Step 4. In a large skillet over medium heat, melt the butter until it begins to foam.

Step 5. Add the minced garlic to the skillet and sauté for about 1 minute, ensuring it becomes fragrant but does not turn brown.

Step 6. Add the blanched haricots verts to the skillet and toss well to ensure every bean is coated in the garlic butter.

Step 7. Season with salt and pepper, then sauté for an additional 2 to 3 minutes until the beans are heated through.

Step 8. Remove the skillet from the heat, stir in the lemon juice, lemon zest, and fresh parsley, and serve immediately.

·
Do not overcook the beans during blanching; they should still have a slight snap to them.
·
Ensure the beans are very dry after the ice bath so the butter sauce clings to them rather than being diluted by water.
·
Use high-quality European-style butter for a richer, more authentic French flavor.
·
If you cannot find haricots verts, standard thin green beans work as a substitute, but may require an extra minute of blanching.

? FAQ

Can I make this dish ahead of time?

Yes, you can blanch and shock the beans up to 24 hours in advance. Store them in the refrigerator and perform the final sauté in garlic butter just before serving.

What is the difference between haricots verts and regular green beans?

Haricots verts are a specific French variety that is thinner, longer, and more tender than traditional American green beans, with a more complex flavor.

Can I use frozen green beans for this recipe?

While fresh is best for texture, frozen haricots verts can be used. Skip the blanching step and sauté them directly from frozen until tender.

How do I keep the beans from turning brown?

The 'shocking' process in the ice bath is essential; it sets the chlorophyll in the beans, ensuring they maintain their vibrant green color.