Haricot Vert in Citrus Sauce
2 lbs. haricot vert
3 tbsp. butter
1/4 cup minced shallot
1 tsp. minced garlic
1/2 cup fresh squeezed orange juice
2 tsp. orange zest
1 tsp. salt
1/4 tsp. fresh ground black pepper
Trim ends from haricot vert; rinse in cold water. In a large Dutch oven, bring salted water to a boil; add haricot vert. Blanch 3-4 min.; remove from hot water and quickly chill in ice water to stop cooking. Drain; pat dry. Store in zipper-closure food storage bag in refrigerator up to 1 day. Melt butter in a large skillet over medium heat. Add shallot and garlic; cook until tender (about 5 min.). Stir in haricot vert and remaining ingredients; sauté until heated through (about 5 min.). Serve immediately.
Good to Know:
- Haricot vert is the French term for green string bean, haricot meaning bean and vert translating as green. They are very thin fresh green beans.
- Regular fresh green beans can be substituted in this recipe; just increase the blanching time to 6-8 min.