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Haricot Vert are a thinner and smaller version of the standard American green beans. I cooked these last night as a side dish to my fried trout with brown sage butter (I’ll post that recipe tomorrow). The flavor combinations came from the “affinities” listed in my go-to “Flavor Bible“, pretty much my inspiration for a majority of these recipes. For a Paleo version, just omit the Parmesan cheese.

Ingredients: 

  • 3 cups of haricot vert
  • salt for water
  • 3 tbsp butter
  • 2 tbsp minced garlic
  • 1/2 cup sliced almonds
  • 1/2 cup freshly grated parmesan cheese
  • salt to taste

Directions:

Boil 5 cups of salted water in a medium sized saucepan. Add in haricot vert and blanch them for about 5 minutes. Drain and set aside. In a large skillet on medium-high heat, melt the butter, add in the garlic, and saute for 2 minutes. Add in the haricot vert, stir frequently. After 5 minutes add in the almonds and saute until beans are tender.  Remove from heat, and sprinkle the beans with parmesan cheese. Serves 4

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