Thursday, May 20, 2010

Haricots Verts Amandine

Haricots verts are smaller, slender, green beans; with a more complex flavour and tend to be more tender than the traditional string beans we are accustomed to.

Haricots Verts Amandine
In a sauce pan or double boiler cook a pound of haricots verts for about five minutes. They should still be crunchy. Strain the beans and place them in a bowl filled with ice water; to help retain their vibrant green colour. Once again, strain the beans and set aside. In a saute pan heat about three tablespoons of butter. Add one third cup of sliced almonds and toast. Toss in the beans ; season with salt and continue to cook for a minute or two. Squeeze one half of lemon juice over the beans and garnish with chopped parsley. Serves 4 to 6

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