Haricots Verts with Shallots
Elevate your side dish game with this elegant recipe for Haricots Verts with Shallots—an effortless yet sophisticated way to highlight the delicate flavor of French green beans. Tender haricots verts are blanched to perfection, preserving their vibrant green hue and crisp texture, before being sautéed with golden, caramelized shallots in a luxurious blend of olive oil and butter. A hint of fresh lemon juice adds a bright finishing touch, while simple seasonings like kosher salt and freshly cracked black pepper enhance the natural flavors. Ready in just 25 minutes, this versatile dish pairs beautifully with roasted meats, seafood, or vegetarian mains, making it an irresistible addition to your dinner table. Perfect for holidays or weeknight dinners, this recipe promises to be a crowd-pleasing favorite!
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Recipe Information
Ingredients
- 450 grams haricots verts (French green beans)
- 3 medium shallots
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 1 teaspoon fresh lemon juice
- 2 cups water
- 1 large bowl filled ice
Instructions
Trim the ends of the haricots verts and set them aside.
Peel and thinly slice the shallots into rings.
Fill a medium saucepan with 2 cups of water and bring it to a boil over high heat. Prepare a large bowl filled with ice water.
Blanch the haricots verts by boiling them in the water for 2-3 minutes, until they are bright green and slightly tender but still crisp.
Transfer the haricots verts immediately into the bowl of ice water to stop the cooking process. Let them sit for 2-3 minutes, then drain and pat them dry with a clean kitchen towel.
In a large skillet, heat the olive oil over medium heat. Add the sliced shallots and cook for 5-7 minutes, stirring frequently, until they are softened and golden brown.
Push the shallots to one side of the skillet and add the butter to the empty side. Allow the butter to melt, then add the blanched haricots verts to the skillet. Toss everything together to coat the beans with the butter and shallots.
Season with kosher salt and freshly ground black pepper, stirring to combine.
Cook for an additional 2-3 minutes, until the haricots verts are heated through.
Remove from heat and drizzle with fresh lemon juice for a touch of brightness.
Transfer to a serving platter and serve warm as a side dish.
Nutrition Facts
Calories |
584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 648 mg | 28% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 24.4 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1372 mg | 29% | |
*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.
