ReceptnaptárHaricots verts à l'ail et au persil (green beans with garlic and parsley)
Haricots verts à l'ail et au persil is among the staple sides of French bistros: thin, young green beans cooked quickly, then tossed in butter with garlic and parsley. In its simplicity, everything depends on fresh ingredients.
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Ingredients
Method
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- Snap off both ends of the green beans. Bring 3 litres of water to a boil in a large pot and add 1 tablespoon of salt.
- Drop the green beans into the boiling water and cook for 4-6 minutes until bright green and crisp but no longer raw-tasting (taste one).
- Drain and immediately plunge into iced water (or rinse under the cold tap) to stop the cooking and keep the colour. Drain well and pat dry.
- In a large frying pan, heat the butter and olive oil over medium heat. Fry the garlic for 30-40 seconds until fragrant and pale golden (do not let it brown, or it turns bitter).
- Add the green beans and toss for 2-3 minutes to warm through and coat in the garlicky buttery fat. Season with salt and pepper.
- Remove from the heat, sprinkle with the parsley and lemon juice to taste, toss, and serve immediately.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use young, thin green beans; older, thicker pods are woody and stringy.
- Green beans plunged into iced water after cooking keep their vivid colour and bite.
- Fry the garlic only until pale; browned garlic is bitter.
- Scattered with sliced almonds or finished with lemon zest, it is even more special.
- It can be made ahead: cool the beans in iced water and keep them in the fridge for 1 day, then just reheat them in the pan before serving.
Frequently asked questions
Does it work with frozen green beans?
Yes, there is no need to blanch them: just cook for 4-5 minutes, then toss them in the buttery garlic pan.
What do we serve it with?
With roast meats, fish and chicken; it is a classic side in French bistros.
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More french ideas
- Salade lyonnaise (frisée salad with bacon and poached egg)
- Salade de chèvre chaud (warm goat's cheese salad)
- Salade landaise (with duck breast and foie gras)
- Salade piémontaise (potato, ham and mayonnaise salad)
- Salade de lentilles au chèvre (lentil salad with goat's cheese)
- Salade de betteraves au chèvre (beetroot salad with goat's cheese)
- Salade d'endives aux noix et roquefort (chicory salad with walnuts and Roquefort)
- Salade de haricots verts à l'échalote (green bean salad with shallots)
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