Thursday, March 8, 2012

Garlic Haricot Verts with Caramelized Shallots

this recipe is one of my go-to side dishes when i need something easy yet company-worthy. it packs a flavor punch yet still looks pretty on the table.

i like most of my vegetables crunchy and green beans are no exception. you can, of course, use regular green beans but haricot verts are thinner and cook up even quicker. i get them bagged, cleaned, and trimmed at wegmans. after a quick blanching, i toss them with some olive oil and garlic into the same skillet i used to caramelize the shallots for extra flavor.

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Garlic Haricot Verts with Caramelized Shallots
serves 4-6

5-6 medium shallots, thinly sliced
2 tbs extra virgin olive oil, divided
1 tbs unsalted butter (i like to use wegmans garlic and cheese butter but i cut back on salt if i use it)
1 lb thin french green beans
3-4 garlic cloves, minced
garlic salt and pepper

heat 1 tbs olive oil in large skillet over medium heat. add sliced shallots and saute for 2 minutes. season with garlic salt and pepper and lower heat to medium low. continue to cook shallots over medium-low heat, stirring occasionally, until tender and browned. remove from pan and set aside.

while shallots are cooking heat water in large pot until boiling. add green beans and cook exactly 1 minute. move immediately to large bowl of ice water to stop the cooking. let sit for 2-3 minutes, then drain.

when shallots are finished and have been removed from skillet, add remaining 1 tbs olive oil and 1 tbs butter to skillet. increase heat to medium and add cold, blanched, drained green beans to skillet. cook, stirring often 2-3 minutes. add garlic and continue to cook until beans are just tender.

serve beans with shallots on top.

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