Jul

2

Haricots Verts

July 2, 2008 |

Haricots VertsYield: 4 servings
Active preparation time: 5 minutes
Cooking time: about 3 minutes
2 tablespoons butter, softened
2 to 4 teaspoons fresh grated horseradish or drained prepared horseradish
Salt
12 ounces haricots verts or young green beans, stem ends trimmed
Freshly ground black pepper
• Combine the butter and horseradish in a small bowl and set aside.
• Bring a large pot of salted water to a boil. Blanch the beans in the water until tender, about 3
minutes. Drain beans well, reserving the pot of blanching water for the cauliflower (recipe at left).
Toss the beans in a large bowl with the butter mixture and season with salt and pepper. (If not
serving the beans immediately, submerge the cooked beans in an ice bath until cool, then drain
well. When ready to serve, reheat the beans with the butter in a skillet, tossing occasionally, until
warmed.)


Comments

1 Comment so far

  1. used ping golf clubs on July 3, 2008 5:52 am

    That reminds me of my mum’s cooking. Very simple dish but very tasty. Les haricots verts should be tender but firm to the bite, with a nice light butter coating. Yummy.

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