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
