Haricots Verts are longer, thinner
than American green bean varieties and tenderer and have a more robust flavor.
Haricots Verts are not the same as immature American
green beans. They have a full green bean flavor early in their development and
are tender at a thin size, unlike American green beans, which are much thicker
and not tender until the latter stages of bean growth. The string bean was an
ancestor of the American green bean and today these commercially grown green
bean varieties lack strings.
Recipes vary, but steamed (or briefly blanched in
boiling water) and sautéed in butter and garden fresh herbs (and or garlic) is common. These
are also often served cold in vinaigrette.
1 ½ Pound thin green beans (haricot
vert), ends trimmed
¼ Cup shallot, chopped fine
3 Tablespoons unsalted sweet butter
or 50-50 with olive oil
1 Tablespoon chopped parsley
1 Tablespoon fresh chopped thyme or
lemon thyme
2 Tablespoons chopped tarragon
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