Unleash your culinary creativity with "Haricots Verts with Mushrooms, Currants, and Sunflower Seeds" - a symphony of flavors that will tantalize your taste buds. This delectable dish combines the tender crunch of haricots verts, the earthy umami of mushrooms, the tangy sweetness of currants, and the nutty goodness of sunflower seeds to create a meal that is both satisfying and nutritious. Whether you're looking for a hearty side dish or a flavorful vegetarian main course, this recipe is sure to impress.
Here are our top 9 tried and tested recipes!
ROASTED HARICOTS VERTS
Steps:
- Preheat the oven to 375 degrees F.
- Trim the stem ends only from the haricots verts and place them on two sheet pans. Drizzle the beans with 2 tablespoons of the oil (total) and spread them out in one layer. Sprinkle them with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for 10 minutes, until crisp-tender. Serve hot.
EASIEST RECIPE FOR HARICOT VERTS
Truly the EASIEST recipe for haricots verts! This sautéed haricots verts recipe takes just 2 ingredients + is on the table in 10 min.
Provided by Emily Dingmann of myeverydaytable.com
Categories Side
Time 6m
Number Of Ingredients 3
Steps:
- Melt butter in large pan over medium high heat. When it sizzles, add in the haricot verts.
- Cook for 3 minutes, mostly undisturbed. Let them get a bit dark.
- Season with salt and add 1/3 cup water to pan and cover.
- Turn down heat to medium low and cook for 3-4 minutes for tender crisp, 5-6 minutes if you want them softer.
- Remove cover and cook until all liquid has evaporated. Add more salt to taste if desired.
Nutrition Facts : Calories 86 calories, Sugar 3.7 g, Sodium 80.3 mg, Fat 6 g, SaturatedFat 3.6 g, TransFat 0 g, Carbohydrate 7.9 g, Fiber 3.1 g, Protein 2.1 g, Cholesterol 15.3 mg
HARICOTS VERTS
Haricots verts are blanched and tossed in lemon juice for a simple accompaniment.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 3
Steps:
- Prepare a large bowl of ice water and set aside. Bring a 4-quart pot of lightly salted water to a rolling boil. Add the haricots verts and blanch until vibrant, about 5 minutes.
- Drain in a colander, then submerge in the bowl of ice water. Drain and arrange in a serving bowl. Add salt and lemon juice, toss, and serve family style.
HARICOTS VERTS
Pair Haricots Verts-a classic side dish-with Sauteed Sole with Lemon.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Bring a pot of salted water to a boil. Add haricots verts, and cook until bright green and just tender, 3 to 5 minutes. Drain, and pat dry. Transfer to a serving bowl.
- Toss with oil, salt, and pepper. Tie into bundles using chives.
- Lay a chive on a work surface. Arrange 4 to 10 haricots verts in a small pile on top of chive. Carefully tie chive around bundle. Trim ends of chive if desired.
SAUTEED HARICOTS VERTS
Provided by Anne Burrell
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water for shocking.
- Add the beans to the boiling water and cook until tender but still have some bite, 5 to 7 minutes. Strain and immediately transfer the beans to the salted ice water. Once cool, strain and set aside until ready to use.
- Coat a large saute pan with olive oil. Add the garlic and crushed red pepper, and set over medium-high heat. When the garlic becomes golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until hot and coated with oil. Transfer the beans to a serving bowl, season with salt and serve right away.
HARICOTS VERTS WITH MUSHROOMS, CURRANTS, AND SUNFLOWER SEEDS
I love to try different flavor combinations when cooking. I thought the slight sweetness of the currants and shallots paired nicely with the balsamic and the salt from the seeds. Hope you like it!
Provided by ChefLee
Categories Vegetable
Time 10m
Yield 4 side dishes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil some salted water in a saucepan and fill a mixing bowl with ice water.
- Place the beans in the boiling water until they're barely cooked through but still tender, about 5 minutes.
- Remove the beans and submerge them into the ice water for a bit then remove them with a slotted spoon.
- In a medium skillet; heat the oil on medium heat then add the shallot and currants. Saute them for 2 minutes until they are soft.
- Add the beans, mushrooms, balsamic, and sunflower seeds. Heat through, stirring, about 3 minutes then serve!
Nutrition Facts : Calories 87.2, Fat 5.8, SaturatedFat 0.7, Sodium 4.4, Carbohydrate 8, Fiber 2, Sugar 4, Protein 2.8
WILD MUSHROOMS, HARICOT VERT, AND SHALLOT SAUTé
Categories Mushroom Vegetable Side Sauté Vegetarian Green Bean Fall Shallot Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Melt 1/4 cup butter in large pot over high heat. Add shallots and thyme; sauté until shallots begin to brown, about 4 minutes. Add all mushrooms; sprinkle with salt and pepper. Sauté until juices evaporate, about 10 minutes. Add Madeira; toss until evaporated, about 1 minute. Set aside.
- Cook haricots verts in medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Let stand until ready to use, up to 2 hours.
- Add remaining 1 tablespoon butter to mushrooms in pot. Add haricots verts. Toss over medium-high heat until butter melts and vegetables are heated through, adding broth by tablespoonfuls if mixture is dry, about 3 minutes. Season to taste with salt and pepper. Transfer vegetables to bowl and serve.
HARICOT VERTS (GREEN BEANS) , WILD MUSHROOMS WITH HAZELNUTS
if you cant get chanterelle or porcini fresh, button and oyster mushrooms work well too. Use hazelnut oil instead of EVO in the vinaigrette if you have it. From Cooking Light. Calories 72, fat 3.3 (sat 0.4)carb 9g
Provided by MarraMamba
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine vinegar, 2 tsp oil, salt and pepper in a small bowl.
- Cook beans in boiling water 2 minutes or until crisp-tender. Drain and plunge beans into ice water. Drain.
- Heat 1 tsp olive oil in a large non stick skillet over medium high heat. Add mushrooms to pan. Sauté 7 minutes or until liquid evaporates.
- Add onions, sauté 1 minute. Add beans, sauté 3 minutes. Remove from heat.
- Add vinegar mixture and hazelnuts, toss to coat.
Nutrition Facts : Calories 78.9, Fat 4.3, SaturatedFat 0.5, Sodium 106.3, Carbohydrate 8.8, Fiber 3.8, Sugar 2.5, Protein 4.1
HARICOTS VERTS, BELGIAN ENDIVE AND MUSHROOM SALAD
Categories Salad Bean Mushroom Vegetarian Low/No Sugar Winter Endive Bon Appétit
Yield Serves 6
Number Of Ingredients 7
Steps:
- Blanch green beans in large pot of boiling salted water until just crisp-tender, about 2 minutes. Drain. Rinse with cold water to stop cooking; drain well. Pat green beans dry. Transfer to large bowl. Add mushrooms and endive.
- Mix white wine vinegar and Dijon mustard in small bowl. Gradually mix in olive oil. Mix in sliced chives. (Can be prepared 6 hours ahead. Cover vegetables and refrigerate. Let dressing stand at room temperature.)
- Pour dressing over vegetables and toss to coat. Season with salt and pepper.
Tips for Cooking Haricots Verts with Mushrooms, Currants, and Sunflower Seeds
- Choose fresh, tender haricots verts. Look for haricots verts that are bright green and have no blemishes. Avoid haricots verts that are limp or have yellow or brown spots.
- Trim the haricots verts. Remove the ends of the haricots verts, where they were attached to the plant.
- Blanch the haricots verts. Blanching is a process of briefly boiling vegetables in water and then immediately cooling them in ice water. This helps to preserve the color and crispness of the vegetables.
- Use a variety of mushrooms. This recipe calls for cremini mushrooms, but you can use any type of mushroom that you like. Some other good options include shiitake mushrooms, oyster mushrooms, and portobello mushrooms.
- Toast the sunflower seeds. Toasting the sunflower seeds brings out their flavor and makes them more crunchy. You can toast sunflower seeds in a toaster oven or in a skillet over medium heat.
- Use dried currants. Dried currants are a type of dried grape. They have a sweet and tart flavor that pairs well with the other ingredients in this recipe.
- Make the vinaigrette dressing ahead of time. The vinaigrette dressing can be made up to 2 days in advance. This will allow the flavors to meld together.
- Serve the haricots verts warm or at room temperature. This dish can be served warm or at room temperature. If you are serving it warm, reheat the haricots verts gently, either in a skillet over medium heat or in a microwave.
Conclusion
Haricots verts with mushrooms, currants, and sunflower seeds is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be served warm or at room temperature. The combination of flavors and textures in this dish is sure to please everyone at your table.
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