Oct 8, 2007
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Herbed Haricots Verts

This delicate bean dish is a sophisticated take on a holiday classic.
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Herbed Haricots Verts Credit: Landon Nordeman
Kosher salt, to taste
2 lbs. haricots verts (slender French green beans),
   trimmed
2 tbsp. butter
2 tbsp. extra-virgin olive oil
1⁄3 cup mixed chopped flat-leaf parsley, tarragon,
   chives, and chervil leaves
Freshly ground black pepper, to taste

1. Bring a large pot of salted water to a boil. Add haricots verts and cook until crisp-tender, 3–4 minutes. Using a slotted spoon, transfer haricots verts to a bowl of ice water to let chill. Drain and pat dry.

2. Heat butter and oil in a large skillet over medium heat. Add haricots verts and cook until tender, 2–3 minutes. Stir in herbs; season with salt and pepper. Transfer to a platter and serve promptly.


SERVES 4 – 6

Herbed Haricots Verts

This article was first published in Saveur in Issue #106

Ratings & Reviews (2)

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good.
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Simple and delicious. Love the combination of parsley, chives and tarragon. Couldn't find the chervil in stores.
Herbed Haricots Verts 4 5 2 2

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