Haricots Verts

Yield: 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
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.)

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