Monday, April 4, 2011

Crisp Sauteed Haricot Verts

My recipe calls for blanching, shocking and sauteing haricot verts in olive oil and caramelized shallots which produces a crisp and delicious side dish.   I finished with a chili infused fleur de sel which you can easily make a home.   You'll never boil your veggies again!

Crisp Sauteed Haricot Verts

  • 1/2 lb haricot verts, stems removed
  • sea salt
  • 3 T olive oil
  • 1 large shallot, minced
  • chili infused fleur de sel
Directions:   Bring a large pot of water to a boil, add salt.   In a large bowl, add cold water, ice and salt to shock after blanching.   Add the beans to boiling water and blanch for 5 or 6 minutes.   Remove from the boiling water and plunge them into the salty ice water bath.

blanching in salted boiling water

shocking in salted ice water

caramelizing the shallots

In a saute pan, add olive oil and shallots and cook until caramelized.   Add the cooled beans to the pan and saute until hot, turning to coat.   Transfer to serving platter and garnish with the chili fleur de sel.

Chili Fleur de Sel

  • 1/2 C Fleur de sel (available at Whole Foods)
  • 2 T crushed red chilis
Directions:   Combine the fleur de sel and the chilies and place into a glass jar.   After a week the chili's will have infused the salt and it will be ready to use!


Vicki Wilde said...

OOoo, I love this recipe. Perfect for all the spring vegetables that are starting to show up!

Christina said...

This is one of the best ways to treat veggies! Loving the chili Fleur de sel!

Chris's Gourmet Fashion said...

I love suateed beans too - my preferred way to cook them. I don't usually blanch them first though .. got to give this a try. Thanks for the tip.

Torviewtoronto said...

delicious healthy beans looks wonderful