Haricots Verts with Brown Butter Herb Sauce
User Reviews
5
Haricots Verts with Brown Butter Herb Sauce
Description
Haricots Verts with Brown Butter Herb Sauce centers around fresh, thin green beans cooked to a crisp-tender texture by boiling briefly then shocking in ice water. This technique preserves the beans' vibrant green color and natural snap. The sauce is made by gently browning unsalted butter, which develops rich, nutty flavors through the Maillard reaction without burning. Once removed from the heat, lemon juice and finely chopped fresh herbs (chives, thyme, rosemary) are mixed into the brown butter. The haricots verts are tossed in the sauce and reheated briefly to meld the flavors and warm the beans through. The dish offers fresh herbal and citrus notes balanced by the buttery richness and hints of toasted butter solids. Seasoned with kosher salt and freshly ground black pepper, it can be served immediately as a refined vegetable side dish that pairs well with meats or fish.
The method ensures that the green beans remain crisp and the sauce is aromatic but not overpowering. The brief sauté at the end brightens the dish, melding the floral herbs and bright lemon with buttery undertones. Overall, this preparation is an elegant way to enjoy the delicate texture and mild flavor of haricots verts.
Ingredients
- 1 pound haricots verts , washed and stem ends trimmed
- 4 tablespoons butter cut into 1 tablespoon pieces, unsalted
- 1 tablespoon lemon juice fresh
- 1 tablespoon chives snipped, fresh
- 2 teaspoons thyme chopped fresh leaves
- 1 teaspoon rosemary chopped, fresh
- kosher salt
- black pepper freshly-ground
Instructions
- Bring a large pot of lightly-salted water to a boil. Add haricots verts and cook until crisp-tender, about 5-7 minutes. Immediately transfer green beans to a bowl of ice water to stop the cooking process, drain, and set aside.
- Melt butter over medium heat in a skillet. When butter is melted and starts foaming, continue cooking, swirling the pan frequently, until butter fats start turning a light golden brown and are fragrant.
- Turn off the heat and stir in lemon juice, herbs, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
- Add green beans to the pan and toss to coat with the brown butter mixture. Return pan to medium heat, and sauté just until haricots verts are heated through, about 3 minutes.
- Season to taste with additional salt and pepper. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 30mg | 10% |
| Sodium | 8mg | 0% |
| Potassium | 239mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1215IU | 24% |
| Vitamin C | 17.3mg | 19% |
| Calcium | 49mg | 5% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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