Best 6 Haricots Verts And Carrots With Mustard And Chervil Recipes
In the realm of vegetable side dishes, Haricots Verts and Carrots with Mustard and Chervil stands out as a symphony of flavors and textures. This classic French dish combines the vibrant green of haricots verts (French green beans) and the sweet crunch of carrots, tossed in a delectable mustard vinaigrette. Accented with the delicate, peppery notes of chervil, this dish offers a delightful balance of tangy, sweet, and savory flavors. Whether served as a vibrant accompaniment to grilled meats or fish, or enjoyed on its own as a light and refreshing meal, Haricots Verts and Carrots with Mustard and Chervil is a culinary delight that captivates the senses.
In addition to the spotlight recipe, this article presents a diverse collection of culinary creations that showcase the versatility of haricots verts and carrots. Embark on a culinary journey with Garlic Butter Green Beans and Carrots, where the aromatic embrace of garlic and butter elevates these vegetables to a new level of deliciousness. Discover a symphony of flavors in Colorful Carrot and Green Bean Stir-Fry, where the vibrant hues of bell peppers and the savory punch of soy sauce create a harmonious blend. For a taste of rustic simplicity, explore Skillet Green Beans and Carrots, where the caramelized edges and smoky undertones add depth and character to this classic dish. Whether you're seeking a quick and easy side or a vibrant and flavorful main course, this article has a recipe that will tantalize your taste buds and leave you craving more.
HARICOTS VERTS WITH MUSTARD VINAIGRETTE
Haricots verts pair well with lamb; their crunch and acidity balance the richness of the meat.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Bring a large saucepan of water to a boil. Prepare an ice-water bath. Add salt to boiling water, then add haricots verts; cook just until beans are bright green all over, 1 to 2 minutes.
- Drain beans; rinse immediately with cold water. Transfer to ice-water bath. When chilled completely, drain; pat dry.
- Put shallot and vinegar in a small bowl; season with salt and pepper. Let stand 15 minutes. Whisk in mustard. Whisking constantly, pour in oil in a slow, steady stream until emulsified. Set aside until ready to dress beans; whisk before using.
HARICOTS VERTS AND CARROTS WITH MUSTARD AND CHERVIL
Categories Milk/Cream Herb Mustard Vegetable Sauté Christmas Easter Thanksgiving Green Bean Carrot Winter Party Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 7
Steps:
- Stir cream and mustard in small bowl to blend. Set aside.
- Melt butter in heavy large deep skillet over medium-high heat. Add carrots and sauté 3 minutes. Add haricots verts; sprinkle generously with salt. Pour 3/4 cup water over. Cover and boil until vegetables are crisp-tender, stirring occasionally, about 8 minutes. Uncover; boil until water evaporates, about 2 minutes. Add cream mixture to vegetables and stir until coated, about 1 minute. Season to taste with salt and pepper. Add chervil and toss to blend. Transfer to bowl and serve.
SAUTEED HARICOTS VERTS
Provided by Anne Burrell
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water for shocking.
- Add the beans to the boiling water and cook until tender but still have some bite, 5 to 7 minutes. Strain and immediately transfer the beans to the salted ice water. Once cool, strain and set aside until ready to use.
- Coat a large saute pan with olive oil. Add the garlic and crushed red pepper, and set over medium-high heat. When the garlic becomes golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until hot and coated with oil. Transfer the beans to a serving bowl, season with salt and serve right away.
HARICOTS VERTS
Pair Haricots Verts-a classic side dish-with Sauteed Sole with Lemon.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Bring a pot of salted water to a boil. Add haricots verts, and cook until bright green and just tender, 3 to 5 minutes. Drain, and pat dry. Transfer to a serving bowl.
- Toss with oil, salt, and pepper. Tie into bundles using chives.
- Lay a chive on a work surface. Arrange 4 to 10 haricots verts in a small pile on top of chive. Carefully tie chive around bundle. Trim ends of chive if desired.
HARICOTS VERTS, CORN AND CARROT SALAD
Categories Bean
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together salt, vinegar, garlic and mustard. Whisking constantly, slowly whisk in oil until incorporated. Whisk in chives and pepper. Bring a pot of salted water to a boil. Drop in haricots verts and cook until just tender, 2 to 3 minutes. Drain, cool and chop into bite-size pieces. In a large bowl, toss together haricots verts, corn and carrot. Toss in dressing and season with salt and pepper.
HARICOT VERTS WITH GRAINY-MUSTARD VINAIGRETTE
The verdant taste of crisp-tender haricots verts (slender French green beans) combined with tangy Dijon mustard makes for a perfect picnic side dish. If you can't find haricots verts, use the thinnest green beans available.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together mustards and the vinegar. Whisking constantly, add the oil in a steady stream; continue whisking until mixture is smooth and emulsified.
- Prepare an ice bath; set aside. Bring a large pot of water to a boil; add salt. Add beans, and cook until crisp-tender, about 5 minutes; drain. Transfer beans to an ice bath to stop cooking; drain well.
- Toss beans with onion and vinaigrette. Season with salt and pepper. Serve at room temperature.
Tips:
- Choose fresh, tender vegetables: Look for haricots verts that are bright green and crisp, and carrots that are smooth and free of blemishes.
- Blanch the vegetables briefly: This will help them retain their鮮豔的顏色 and crisp texture.
- Use a flavorful vinaigrette: The vinaigrette in this recipe is made with mustard, chervil, and lemon juice, which gives it a bright and tangy flavor.
- Serve the salad chilled: This salad is best served cold, so make it ahead of time and let it chill in the refrigerator for at least 30 minutes before serving.
結論:
Haricots verts and carrots with mustard and chervil is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be prepared ahead of time, making it a great option for busy weeknights. The鮮豔的顏色 of the vegetables and the bright, tangy flavor of the vinaigrette make this salad a real crowd-pleaser.
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