Gastronomixs

Blanched haricots verts

A simple, but popular vegetable. Blanching the beans enhances their beautiful emerald-green colour. 

Blanched haricots verts

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Ingredients

200

g

haricots verts

Preparation method

  • Clean and trim the haricots verts by chopping off the ends.
  • Fill a pan with water and 1% salt and bring this to the boil.
  • Blanch the haricot verts in plenty of water until al dente. This will take approximately three minutes.
  • Immediately cool in iced water.
  • Drain thoroughly in a sieve.
  • Right before serving, braise the haricot verts in a little butter to warm them, and season with salt and pepper.

Serving suggestions

  • In a composition with cod, fennel, cauliflower, or leeks.
  • In a composition with sirloin steak, bacon, potato, or tomato.
  • As a basic ingredient for an Asian stir-fry.
  • As a basic ingredient for classic bacon-wrapped beans.

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