French Green Beans are special for the holidays – I always serve them on Thanksgiving.
2 Fabulous recipes to try! Both Vegan.
Haricot Vert with Sliced Radishes and Pan-Fried Shallots with a Miso-Lemon-Maple Glaze and
Haricot Vert with Garlic, Almonds, Pomegranate Seeds and Shiitake “Bacon” with Za’atar Seasoning
Haricot Vert Beans are longer and thinner than American green bean varieties – they’re also more tender (a younger bean) and flavorful than comparably sized traditional green beans.
I like to quickly sauté the beans ~ let them blacken a little, then cook on low heat until tender.
You can’t miss Haricot Vert Beans while for shopping this season…
they’re everywhere!!
Purchase them in a store with a good turnover, I found mine at Trader Joe’s. Usually more expensive than American beans, but worth every penny. Some have the ends snipped already ... timesaver!! But, I will trim mine anyway, unless they look “just cut” – not white or dry ends. The pointy top never gets trimmed – a beautiful, elegant appearance.
If you cook each recipe al dente – you can reheat when your guests arrive.
Yes!! A Veggie Side-Dish you can prepare earlier in the day!
Learn the technique for pan sautéing – blacken a bit on high heat, then let cook through on a lower flame. I use a large cast iron skillet.
It’s all about the adding layers of accompanying flavors!
See both my recipes – one will be the perfect fit for your holiday table!
Haricot Vert with Sliced Radishes and Pan-Fried Shallots with a Miso-Lemon-Maple Glaze:
Haricot Vert with Garlic, Almonds, Pomegranate Seeds and Shiitake “Bacon” with Za’atar Seasoning:
Enjoy your Holiday Cooking ~ a labor of LOVE,
Karen
Next week: MY Countdown to Thanksgiving with dozens of my well-tested, healthy & fabulous recipes!
See RECIPES:
Haricot Vert with Sliced Radishes and Pan-Fried Shallots with a Miso-Lemon-Maple Glaze
Haricot Vert with Garlic, Almonds, Pomegranate Seeds and Shiitake “Bacon” with Za’atar Seasoning
