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Cindy (cyalexa)

That salad with citrus sounds good, here's one I served last Thanksgiving

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Joined: Jan 13, 2012

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Posted to Thread #24504 at 9:30 pm on Jun 16, 2013

Haricots Verts with Herb Butter
Melissa Roberts, Gourmet | November 2007, 8 servings

5 TB unsalted butter, softened (I used 4)
3 TB finely chopped shallots
3 TB finely chopped flat-leaf parsley
2 tsp finely chopped tarragon
1 tsp grated lemon zest
1 TB fresh lemon juice
tsp salt
tsp pepper
2 lb haricots verts or other green beans, trimmed

Stir together all ingredients except haricots verts in a large bowl until combined well.
Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, until crisp-tender, about 6 minutes, then drain. Toss with herb butter.

Herb butter can be made ahead and chilled, covered, 3 days or frozen, rolled into a cylinder in plastic wrap and kept in a sealed bag, 1 week. Haricots verts can be trimmed 1 day ahead and chilled in a sealed bag lined with paper towels.


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