Haricots Verts with Carmelized Shallots
Elevate your side dish game with this elegant recipe for *Haricots Verts with Caramelized Shallots*. Delicate French green beans are blanched to tender-crisp perfection, locking in their vibrant color, before being tossed with rich, golden-brown caramelized shallots for a harmonious balance of flavors. Butter and olive oil lend a silky finish, while a light seasoning of salt and pepper allows the fresh ingredients to shine. Perfect for holidays, dinner parties, or a refined weeknight meal, this quick and easy, 30-minute dish pairs beautifully with roasted meats, fish, or vegetarian mains. Add a touch of sophistication to your table with this classic French-inspired vegetable side!
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Recipe Information
Ingredients
- 500 grams haricots verts (French green beans)
- 4 medium shallots
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 liters water (for blanching)
- 500 grams ice (for an ice bath)
Instructions
Fill a large pot with 2 liters of water and a generous pinch of salt. Bring it to a boil.
Trim the stem ends of the haricots verts and set aside.
Peel the shallots and slice them thinly into rings.
Add the haricots verts to the boiling water and blanch for 3 minutes, or until they are bright green and tender-crisp.
Prepare a large bowl of ice water while the beans are blanching.
Drain the haricots verts and immediately transfer them to the ice water to stop the cooking process. Let them sit for a few minutes, then drain and pat dry with a clean kitchen towel.
In a large skillet, heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium heat.
Add the sliced shallots to the skillet, stirring to coat them in the butter and oil mixture. Cook for 10-12 minutes, stirring frequently, until the shallots are golden brown and caramelized. Reduce the heat slightly if they begin to brown too quickly.
Add the blanched haricots verts to the skillet with the caramelized shallots. Toss to combine and heat through for 2-3 minutes.
Season with 1 teaspoon of salt and 0.5 teaspoon of ground black pepper, or to taste.
Transfer the haricots verts with caramelized shallots to a serving dish and serve warm.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2414 mg | 105% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 29.1 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1610 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
