Haricots verts are a longer, thinner and more tender variant of their American green bean cousins. Pair them with lemon, parsley, sea salt and butter for a nuanced side dish that pairs well with just about any entrée.
Lemon-Parsley Haricots Verts
HOW TO MAKE IT:
1. Parboil three cups haricots verts, rinsed and trimmed, in lightly salted water until crisp tender, between 2-5 minutes; drain well.
2. Return to pan; melt in one tablespoon butter (We use Buerre de Chimay) and add juice of one large lemon.
3. Season generously with sea salt (We use Fleur de Sel de Camargue).
4. Add 2½ tablespoons Italian parsley, coarsely chopped, and toss until all ingredients are combined.
5. Transfer to serving dish and top with ½ tablespoon parsley.
TIP: Pre-heat serving bowl with boiling water. Drain immediately before adding beans to keep dish warm longer.
This recipe appears in the November 2015 issue of Momaha Magazine
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