Sautéed Haricots Verts with Baby Red Potatoes and Lemon ZestThis simple and satisfying recipe is a year-round favorite… but never better than in the summer when green beans are at their peak! Watch Viviane demo these sautéed haricots verts with baby red potatoes and lemon zest… It will make your mouth water!
The Recipeserves 4 to 6
1 1/4 lb baby red potatoes - unpeeled and left whole
1/2 lb haricots vert - stem ends trimmed and cut in half 1 tablespoon sea salt for the blanching water 2 tablespoons unsalted butter 3 tablespoons olive oil zest of half a lemon - peel zest with vegetable hand-peeler and cut in 1/8 - julienne strips 3/4 to 1 teaspoon sea salt to taste freshly ground pepper to taste Step 1: Fill a medium heavy bottom soup pot with cold water, add the potatoes and bring to a boil at medium-high heat. Fast simmer, uncovered for 10 to 14 minutes depending on their size. the potatoes should be tender but still firm. Strain in a colander and run cold water from the tap over the potatoes until they have cooled. Set aside until ready to use.
Step 2:
Fill a large bowl with cold water and several ice cubes.
Step 3:
Fill a large heavy-bottomed soup pot with water and bring to a boil. Add the salt and blanch the haricots verts for 3 to 4 minutes (depending on their size) until tender, but still crunchy. Scoop them out with a slotted spoon and transfer to the ice water bath until cool. Drain on paper towels and set aside.
Step 4:
Cut the potatoes in 1/2 - edges. Heat a large non-stick skillet over high heat. Add the butter and olive oil. As soon as the butter is melted, add the potato slices and sauté for 2 to 3 minutes until golden. Toss the potatoes and continue sautéing for an additional 1 to 2 minutes, until golden. If needed repeat the process until the potatoes are golden brown on all sides. Add the lemon zest, toss well and sauté for an additional 1 minute until lemon is crispy and golden. Add the haricots verts. Toss well until the beans are warmed through, about 1 minute. Add the salt and pepper, toss again and remove from heat. Serve as a side dish.
Posted: 7/08/2008
Archive |
 Photo By Ricky Restiano |
